• In a medium skillet over medium heat, melt butter. Stir in garlic, ginger, curry powder, cinnamon and cayenne; cook 1 min. Stir in lentils until well coated. Scrape mixture into slow cooker. Stir in onion, carrot, celery, salt and 6 cups water. Cook on HIGH for 6 hr or LOW for 8 hr. Stir in coconut milk and lemon juice. Blend with immersion blender until smooth and adjust seasoning to taste. Serve topped with yogurt and torn cilantro. Fast Flavor: Grab tubes of minced garlic and ginger in the produce aisle and just squeeze the equivalent amount into the pan.


Make This Soup in an Instant Pot

  • Cook aromatics in butter for 30 seconds using the Saute function. Stir in lentils and turn off pot.

  • Add onion, carrot and celery, but try vegetable broth instead of water for a more long-simmered flavor. Seal the lid, set pot to Manual and cook 15 minutes.

  • Manually release steam and stir in coconut milk and lemon juice. Blend as directed.

Nutrition Facts

266 calories; 8 g total fat; 5 g saturated fat; 620 mg sodium. 37 g carbohydrates; 7 g fiber; 3 g sugar; 13 g protein;