After trying countless soup recipes, this Indian Lentil Soup Slow Cooker with coriander yogurt has become a favorite—a little bit of spice, a lot of comfort.
This Slow Cooker Lentil Soup recipe is perfect for any season. I made this soup using incredible spices from Simply Organic, and it’s fragrant and well-spiced, topped with coriander yogurt, offering a nutritious and flavorful alternative to heavy sour cream. Unlike some slow cooker recipes that turn mushy, this one gives you tender lentils with just the right bite, infused with warm spices.
What I love most is its simplicity. It cooks on low for 8 hours, perfect for busy days when you need dinner to take care of itself. There’s nothing worse than coming home to an overcooked mess because a recipe only needed 5 hours. With this soup, you can set it and forget it, knowing you’ll return to a perfectly cooked, delicious meal.
Table of Contents
Reasons to Love This Indian Soup
- Indian Lentil Soup is perfect for busy days when you want a hearty, nutritious meal without spending hours in the kitchen.
- This dish brings out the depth of spices, making each bowl flavorful and comforting, especially on chilly days.
- Indian Lentil Soup recipe is perfect for meal prep—you can easily make a big batch and enjoy leftovers throughout the week.
Recipe Ingredients
- Garam Masala: This spice blend is a game-changer. It brings warmth and depth, with hints of cinnamon and cloves that make the soup feel cozy and flavorful.
- Coriander: I love how ground coriander adds a subtle citrusy note that brightens up the soup.
- Cumin: Ground Cumin adds this smoky, earthy flavor that makes the soup feel robust and savory.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Lentil Variation: You can easily swap brown lentils with green or red ones. Green lentils hold their shape nicely, giving the soup a bit more bite, while red lentils cook faster and make it wonderfully creamy.
- Herbs and Spice Twist: Fresh ginger can add a zesty kick, while swapping garam masala with curry powder gives the soup a slightly different, yet equally delicious, flavor. If you like a bit of heat, a pinch of red pepper flakes works wonders. You can also toss in some fresh mint or parsley along with the cilantro for an extra burst of freshness.
- Lemon Alternative: If you’re out of lemon juice, lime juice works just as well for that tangy kick. Apple cider vinegar is another great option, adding a mild acidity that blends nicely with the spices.
How to Make Indian Lentil Soup Slow Cooker
Step #1: Combine the lentils, broth, onion, garlic, and spices through cumin in a 6-quart slow cooker. Set the cooker to low and let cook for 8 hours.
Step #2: Turn off the heat and stir in the sugar and vinegar.
Step #3: Add the spinach and stir well.
Step #4: Let the soup sit uncovered for 10 minutes or until the spinach is wilted.
Step #5: Meanwhile, combine yogurt, coriander, and lemon juice in a small bowl. Stir.
Step #6: Top the soup with spiced yogurt and fresh coriander leaves.
Expert Tips
- Start with Quality Broth: A good soup starts with quality broth. Chicken broth adds a rich, savory flavor, while vegetable broth offers a lighter alternative. Both work well in this recipe.
- Cooking Time: If short on time, cook on high for 4 hours instead of low for 8. Or use an Instant Pot to achieve the same result in 25-30 minutes – see the details in the FAQ below.
- Garnishes: Top with crispy fried onions, roasted cashews, or a swirl of chili oil for added texture and flavor.
FAQs
It’s common to serve soup with a few sides to make it a more filling meal. Consider pairing the Indian Lentil Soup with crusty bread (like naan or garlic bread), a green salad, freshly sliced veggies, or roasted vegetables. For a heartier option, serve it with boiled jasmine or basmati rice, or a simple pilaf.
Yes, you can make this recipe in an Instant Pot. Simply use the sauté function to cook the onions, garlic, and spices, then add the lentils, broth, and other ingredients. Cook on high pressure for about 15 minutes, followed by a natural pressure release. After cooking, stir in the spinach and let it wilt. This method offers the same flavorful results in a fraction of the time.
You can add diced carrots, sweet potatoes, kale, or bell peppers for extra nutrition and flavor. Just chop them into bite-sized pieces and add them to the slow cooker at the beginning to cook evenly with the lentils.
Storage Info
To store Curry Lentil Soup, let it cool completely before transferring it to an airtight container or freezer bag. It will stay good in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. If frozen, thaw it in the refrigerator overnight before reheating. Add a splash of broth or water if the soup thickens too much during storage.
More Lentil Recipes You’ll Love
Indian Lentil Soup Slow Cooker Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 pound brown lentils - rinsed and sorted
- 2 quarts broth
- 1 large yellow onion - chopped
- 3 whole cloves garlic
- 1 Tablespoon Simply Organic Garam Masala
- 1 teaspoon Simply Organic Coriander
- 1/2 tsp Simply Organic Turmeric
- 1/2 teaspoon Simply Organic Cumin
- 1 Tablespoon Frontier Cane Sugar
- 1 tbsp white wine vinegar
- 8 ounces fresh spinach leaves - roughly chopped
- Fresh cilantro - optional
- Spiced Yogurt
- 1/2 cup plain Greek yogurt
- 1/2 teaspoon Simply Organic Coriander
- Juice of half a lemon
Instructions
- Combine the lentils, broth, onion, garlic, and spices through cumin in a 6-quart slow cooker. Set the cooker to low and let cook for 8 hours.
- Turn off the heat and stir in the sugar and vinegar.
- Add the spinach and stir well.
- Let the soup sit uncovered for 10 minutes or until the spinach is wilted.
- Meanwhile, combine yogurt, coriander, and lemon juice in a small bowl. Stir.
- Top the soup with spiced yogurt and fresh coriander leaves.
NOTES
Nutrition
You should try Rotis-Chapatis in english, along with it instead of bread. Would taste better. <3