Crock-pot Coconut Lentil Soup

Does it have to be made in the crock pot? No. Stove top it up by all means. But I'm lazy as hell, so the magical crock-pot is a device I find myself bowing to on a weekly basis.

Fall fueling is focused on soups, soups, and more soups. There is nothing like coming in from a rainy evening run to find a bowl of warm goodness ready to get in my belly. This is a great soup for such an occasion.

Why post work out?

Turmeric: Natural anti-inflammatory so back off the ibuprofin!

Thyme: Vitamin C and A, as well as recovery minerals like manganese and iron.

Ginger: Natural antimicrobial to help boost the immune system after stressing it. It also helps settle the stomach from those long runs.

Coconut Milk: Electrolyte replenisher as well as recovery minerals like manganese, iron, magnesium.

But PPAnna, lentils aren't a "complete protein"! Yeah, okay. Fine. Paired with spinach, however, this dish has complete proteins to help the bod rebuild and recover.

Coconut Lentil Soup


  • 1.5c dried lentils (any color, but I used a trio blend)

  • 4-6c veggie stock (water+ bouillon is great)

  • 1 large onion chopped or diced

  • 2 cloves garlic minced (or 5… I like garlic)

  • 1 can full fat coconut milk (you can use lower fat, but it’ll be runny. Cut back on the water if you do this)

  • 1 or 2 handfuls or fresh spinach

  • 1 T thyme (fresh or dried)

  • 1T curry powder (or curry paste)

  • 1 tsp cardamom

  • 1 tsp turmeric

  • 1 tsp ginger (fresh or dried)

  • Salt to taste

Chuck everything but the spinach and coconut milk in the crockpot. Low if you’re leaving it cook all day while you go to work, medium to high if you want it done in a couple hours instead. (When it's ready, I often hit it for 5 seconds with the immersion blender for a smoother soup.)

10 minutes before you’re ready to eat, stir the coconut milk and spinach in.


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My Journey of Fitness and Fueling

Fitness Instructor, triathlete, OCRer, backpacker, yogini, and vegan foodie to keep me energetic.

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