Slow Cooker Lentil Kale Soup with Coconut & Curry (Vegan)

Fragrant with coconut and curry, this vegan red lentil kale soup is the kind of meal you will crave. Curry powder and ginger lend sweet spice while coconut milk provides creaminess. It’s rich and satisfying yet healthy, and it's a cinch to make in the slow cooker or on the stovetop. Don’t miss the step-by-step video below.

This vegan lentil soup is adapted from my Slow Cooker Dal, which is a reader (and family!) favorite. It comes together with minimal prep in the slow cooker, perfect for busy weeknights (if you don't have a slow cooker, I include instructions for how to cook the soup on the stovetop in the tips below). The soup is thinned with just coconut milk and water, making it completely dairy free. 

Ingredients

• Red lentils: Red lentils are high in fiber, folate and polyphenols. They have a mild flavor and creamy texture. They’re also easy to cook—unlike other beans and legumes, there’s no need to soak them before cooking. 
• Ginger, garlic and onion: Fresh ginger, garlic and onion provide depth of flavor.
• Spices: Curry powder, ground cumin and a bay leaf lend an irresistible aroma.
• Coconut milk: Canned coconut milk gives this soup a silky, rich texture. You can use full-fat or light coconut milk.
• Kale: Kale provides texture and nutrition. Feel free to swap it out for other greens, such as spinach, Swiss chard or collard greens.
• Lime juice: Fresh lime juice brightens up all the other flavors.
• Water: I prefer to use water instead of broth in this soup, as it results in a cleaner flavor, allowing the sweet taste of the spices to shine through.

 How to make vegan lentil kale soup

• First, cook the aromatics: It’s important to give the aromatics (i.e. the onion, garlic, ginger, curry powder and cumin) a jump-start before adding them to the slow cooker. This will soften the vegetables and "bloom" the spices, resulting in a more flavorful soup. You can cook them in the microwave or on the stovetop (they need only a few minutes).

• Next, assemble the slow cooker: Scrape the cooked aromatics into the slow cooker and add red lentils, coconut milk, water and a bay leaf. Season well with salt and pepper, then cook on LOW until the lentils are soft, about 6-7 hours.

• Add kale: Stir the soup then add the kale. Cover and cook on high until the kale is wilted and tender, about 10 minutes. 

• Finish with lime juice: Finish the soup with a spritz of fresh lime juice (this will wake up all the flavors), and season it well with salt and pepper. Serve the soup with hot sauce and chopped cilantro alongside, if you'd like.

Chicken lentil soup

If you'd like, you can add shredded rotisserie chicken to the soup at the same time you add the kale for a lentil chicken soup.

Serving suggestions

I love serving the slow cooker lentil kale soup with this one-bowl skillet cornbread. The slightly sweet cornbread is perfect for dunking (store-bought naan bread is a great alternative). If you’d like, you can serve a simple green salad alongside. 

FAQs

Recipe tips:

• You’ll need a 4-to 7-quart slow cooker or Crockpot for this soup (if you don't have a slow cooker you can cook it on the stovetop--see below). Be sure to cook the soup on the LOW setting, as high heat will cause the lentils to cook unevenly and blow out. 
• If you prefer, you can cook the lentil kale soup on the stovetop. Sauté the aromatics in a large pot then add the remaining ingredients. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook on low until the lentils are tender, about 30 minutes (if the soup looks too thick add more water, or, conversely, if the soup is too watery, simmer it with the lid off to evaporate some of the liquid). Add the kale and simmer for 5-10 minutes, until softened, then finish the soup as directed. 
• Do not soak the red lentils before adding them to the soup, but give them a rinse in cold water to remove any dust or impurities. 
• I prefer to use water instead of broth in this soup, as it allows the sweet taste of the vegetables to shine through and gives the soup a cleaner flavor. 
• Pair the soup with this Gluten Free Skillet Cornbread! 
• If you like the soup, check out this Slow Cooker Vegan Red Lentil Dal recipe. 
• Find a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker. 

*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!

Other slow cooker meals to try:

• Thai Vegetable Peanut Curry
• Slow Cooker Sweet Potatoes
• Vegan Red Lentil Dal
• Mexican Chicken & White Bean Soup
• Slow Cooker Chili
• Easy Pulled Pork
• Crockpot Carnitas
• All Slow Cooker Recipes

Watch the video!

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Easy Creamy Slow Cooker Lentil Soup with Coconut & Kale (Vegan)

By Nicki Sizemore

This slow cooker lentil kale soup is comfort food at its best. It’s healthy, warming and SO DELICIOUS. Best of all, it’s a cinch to make, right in the slow cooker. The creamy soup is naturally vegan, but you can add shredded rotisserie chicken at the end (when you add the kale), if you’d like. Serve the soup with Skillet Cornbread for dunking, or with store-bought naan bread. Be sure to season the soup well with salt and pepper, and if you like a bit of spice (yes, please!) drizzle it with hot sauce at the table. Don’t cook the soup on high, as the lentils will cook unevenly and blow apart. For a stovetop version, check out the notes below.

Servings: 4 people

Prep Time: 15 minutes mins

Cook Time: 7 hours hrs

Total Time: 7 hours hrs 15 minutes mins

Equipment

• Slow cooker

Ingredients

Stovetop (or microwave) prep

• 1 tablespoon neutral vegetable oil or coconut oil
• 1 medium onion, finely diced
• Salt and freshly ground black pepper
• 2 garlic cloves, minced
• 1 tablespoon minced ginger
• 2 teaspoons curry powder
• 1 teaspoon ground cumin

Slow cooker

• 2 cups red lentils, rinsed in cold water and drained
• 1 13.5- ounce can coconut milk (regular or light)
• 4 cups water
• 1 bay leaf
• 4-6 cups chopped curly kale leaves (from about ½ large bunch)
• ½ lime

For serving (optional)

• Chopped cilantro
• Hot sauce
• Skillet Cornbread (recipe link in header above) or naan bread

Instructions

Prepare the stovetop (or microwave) ingredients

• Heat the oil in a large skillet over medium-high heat. Add the onion, and season with salt and pepper. Cook, stirring occasionally, until the onion starts to soften, about 3 minutes. Stir in the garlic, ginger, cumin and curry powder. Cook, stirring, until fragrant, about 1 minute longer. (Alternatively, combine everything, including the spices, in a heatproof bowl and microwave on high, stirring occasionally, until softened, about 4-5 minutes.) Scrape the mixture into a 4- to 7-quart slow cooker.

Assemble the slow cooker

• Add the lentils, coconut milk, water and bay leaf. Season with salt and pepper. Cover and cook until the lentils are soft, about 6-7 hours on low (do not use high heat).
• Stir the soup well (it might look a bit separated and dark around the edges, but it will smooth out). Add the kale, and increase the heat setting to high. Cover and continue cooking until the greens are wilted and tender, about 10 minutes longer. Squeeze in the juice from ½ lime, and season well with salt and pepper to taste.

Serve

• Ladle the soup into serving bowls. Serve with cilantro, hot sauce, cornbread and/or naan bread, if you’d like!

Notes

Slow Cooker Jumpstart: To get a jumpstart on the recipe, you can cook the aromatics up to 2 days in advance (cover and refrigerate). 

Storage: The soup can be refrigerated for up to 5 days. Reheat gently and thin with water, if needed.

Tips: 

• You’ll need a 4-to 7-quart slow cooker or Crockpot for this soup (if you don't have a slow cooker you can cook it on the stovetop--see below). Be sure to cook the soup on the LOW setting, as high heat will cause the lentils to cook unevenly and blow out. 
• If you prefer, you can cook the soup on the stovetop. Sauté the aromatics in a large pot then add the remaining ingredients. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook on low until the lentils are tender, about 30 minutes (if the soup looks too thick add more water, or, conversely, if the soup is too watery, simmer it with the lid off to evaporate some of the liquid). Add the kale and simmer for 5-10 minutes, until softened, then finish the soup as directed. 
• Do not soak the red lentils before adding them to the soup, but give them a rinse in cold water to remove any dust or impurities. 
• I prefer to use water instead of broth in this soup, as it allows the sweet taste of the vegetables to shine through and gives the soup a cleaner flavor. 
• Pair the soup with this Gluten Free Skillet Cornbread! 
• If you like the soup, check out this Slow Cooker Vegan Red Lentil Dal recipe. 
• Find a ton of other slow cooker recipes in my book, Fresh Flavors for the Slow Cooker. 

Loved this recipe? Check out for @nickisizemore for more!

Course: Main Course

Cuisine: American

Keyword: curry lentil soup, lentil kale soup, slow cooker lentil soup