Vegan Lentil Curry Crockpot Soup

Once again, my crockpot saves the day! There’s nothing better than coming home to dinner that’s ready to eat. This Vegan Lentil Curry Crockpot Soup recipe was inspired by a packaged crockpot soup blend that I used to be able to find at the health food store. I couldn’t find it this time so I figured I would just make it from scratch! This is a mild dish, therefore very kid friendly. If you like it spicy, you can add heat accordingly.

Vegan Lentil Curry Crockpot Soup
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  1. 2 c. Red Lentils, rinsed
  2. 2 cloves Garlic, chopped
  3. 1 med. Onion, diced
  4. 1 Red Bell Pepper, diced
  5. 2 c. Carrots, sliced
  6. 2 c. Kale, finely chopped
  7. 1 can fire roasted diced tomatoes (or apx. 1 c. fresh diced tomatoes)
  8. 1 tsp. Himalayan Sea Salt
  9. 1 tsp. Garam Marsala sesoning
  10. 1/2 tsp. Tumeric
  11. 3 tbsp. Red Chili Paste
  12. 1 quart Vegetable Broth
  13. 1 c. Water
  14. ________________________________
  15. 1 can unsweetened coconut milk
  16. 1 lime
  17. 1 bunch of cilantro, chopped
  18. Avocado (optional)
  1. Add all of the ingredients above the dashed line into the crockpot and stir. Cover and cook until the lentils are tender, 4 to 5 hours on High or 8 to 10 hours on Low.
  2. When soup is ready for serving, add the can of coconut milk, a handful of chopped cilantro, stir well. Taste and add seasoning, if needed. Garnish each bowl with more cilantro, a squeeze of lime and avocado. Enjoy!
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