A tantalizing Indian inspired crockpot soup. Red lentil soup is made with hints of curry, coconut milk, lemon juice and fresh cilantro. Requires just a few minutes of prep work!

Slow Cooker Red Lentil Soup (Daal)I am totally mental about lentils right now. Whaaat? Yup, I really just did that. All these lentils in my dal soup is making me all sorts of crazy!

But honestly, I was a little shy about sharing this recipe. I mean red lentil soup isn’t exactly, prom queen pretty. It’s more hide near the bleachers kinda food.

But here’s the thing about it – it’s magnificent. Like, seriously. And it’s easy to make, feeds a crowd, and it’s healthy! It’s Indian-inspired comfort food with just a hint of spice and lots of creaminess. I just couldn’t keep this from you guys!

Slow Cooker Red Lentil Soup (Daal) 12One bowl of this red lentil soup is totally filling. What I love is healthy food that gives my taste buds a rich flavor experience, and doesn’t pack on the pounds! This totally fits the bill.

You could even serve this lentil soup up over basmati rice if you prefer a more traditional Indian approach, which is known as dal. And I wuv dal.

Anees gave me the weirdest look, when he found out I had made red lentil soup. He’s not a big fan of lentils or dal and all I got was a “hmm” and lopsided smile that meant, oh great! But then the most predictable thing happened: he tried it and he loved it. No surprise there. It happens like 99% of the time. But no like he really loved it. I was so tempted to give him the “I told you so” look, but refrained. It’s a look, I find, makes a bigger impact when used sparingly.

Oh and for those of you that are in the market for a slow cooker, here is one similar to mine.

Slow Cooker Red Lentil Soup (Daal) 7


Rating: 51

Active Time: 15 minutes

Inactive Time: 3 hours, 15 minutes

Total Time: 13 hours, 30 minutes

Yield: 6 servings


A tantalizing Indian inspired comfort food. Red lentil soup is made with hints of curry, coconut milk, lemon juice and fresh cilantro.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 tablespoon garlic, minced
  • 1/2 teaspoon turmeric powder (haldi)
  • 1/2 - 1 teaspoon chili powder
  • 2 teaspoons curry powder (mild or hot to preference)
  • 1/2 teaspoon garam masala
  • 1 teaspoon cumin powder
  • 1 (16 oz can) diced tomatoes
  • 2 cups Red Lentil dal (washed and rinsed thoroughly)
  • 4 cups vegetable broth (or chicken broth)
  • 1 and 1/2 cups coconut milk
  • 3 tablespoons lemon juice
  • 2 tablespoons fresh cilantro, chopped
  • salt to taste


  1. Melt the butter and olive oil in a pot over medium heat. Saute the onions and celery for 5 - 6 minutes stirring in between to stop from sticking or browning. Add the garlic and cook for another 2 minutes. Add the turmeric, chili powder, curry powder, cumin, and tomatoes and continue to cook for another 5 minutes, stirring in between.
  2. Transfer mixture to a crockpot (slow cooker) and add the lentils and broth. Cook on high for 3 and a 1/2 hours or on low for 6 and 1/2 hours. 20 minutes before the time is up add the coconut milk, lemon juice, and cilantro. Use an immersion blender to puree the mixture is you prefer a smooth texture. Leave as is for a chunkier texture. Adjust salt to taste.
  3. Serve with blue corn tortilla chips or basmati rice.