This slow cooker coconut lentil soup is simple to throw together and perfect for days when you want something filling. The dried green lentils give it plenty of texture, while the potato and butternut soften as they cook, adding flavour and bulk.
With flavours of curry and chilli, the coconut milk gives the soup a creamy finish that works really well with the lentils and vegetables. It's great for batch cooking too, as the flavours only get better over the next day or two.
Calories in Slow Cooker Coconut Lentil Soup
This recipe serves 4 and is 231 calories per serving.
If you're looking for more recipes by calories, you'll find plenty of options grouped by calorie range here: Slimming Eats Low Calorie Recipes
If you're following a calorie-controlled diet or a healthy eating plan, it's important to calculate your daily calorie needs using a reliable calorie calculator. The calorie counts provided are estimates and can vary depending on the exact ingredients and portion sizes you use. Using your own calculations helps ensure you're meeting your individual needs. A calorie calculator can help you make informed choices and stay on track with your goals.
See the recipe card for full nutritional estimation.
Ingredients Notes
To make this recipe you will need the following ingredients:
- Onion: Adds a savoury base and softens down as it cooks, helping build flavour throughout the soup.
- Garlic: Gives the soup a deeper savoury flavour and pairs really well with the curry spices.
- Ginger: Adds warmth and a gentle kick that lifts the overall flavour of the soup.
- Curry Powder: Brings the main flavour to the soup, adding warmth and a mild spiced depth.
- Chilli Flakes: Adds a little heat and can be adjusted to suit your preference.
- Butternut Squash: Brings a natural sweetness and soft texture that works really well with the spices and coconut milk.
- Potato: Helps make the soup more filling and gives it extra body as it softens in the slow cooker.
- Carrot: Adds a little natural sweetness and blends nicely into the soup as it cooks.
- Vegetable Stock: Forms the base of the soup and gives all the ingredients plenty of flavour as they slowly cook together.
- Dried Green or Brown Lentils :Hold their shape well in the slow cooker and add texture, fibre and protein, making the soup more filling.
- Coconut Milk: Adds a creamy finish and balances the spices really well. I used full fat canned to ensure it stays nice and creamy.
- Salt and Black Pepper: Used to season the soup and bring all the flavours together.
Once you've gathered all the ingredients and prepared them accordingly, you're all set to create this easy and delightful recipe.
See the recipe card for specific quantities and instructions.
Variations and Substitutes
This soup is easy to adapt with what you have on hand, so it's a good one for using up extra vegetables.
If you don't have butternut squash, sweet potato works well instead and gives a similar sweetness and soft texture. You can also swap the regular potato for extra butternut or sweet potato if you prefer.
Green or brown lentils are best for this recipe, as they hold their shape well in the slow cooker and give the soup a bit of texture. I haven't tested this with red lentils, which are likely to break down more and may absorb more liquid, so you may need to add extra stock if you want to try them.
You can add in other vegetables too, such as red pepper, courgette, spinach or kale. If using spinach or kale, stir it in towards the end so it keeps a bit of texture.
If you are not vegetarian, you could also add some cooked shredded chicken for extra protein. For a little extra flavour, a squeeze of lime at the end works really well, or you can increase the chilli slightly if you like a bit more heat.
Side Suggestions
This soup is filling on its own, but it works really well with something on the side to soak up all that flavour.
Serve with rice or a lighter option like cauliflower rice if you want to keep it lower carb. Crusty bread or Warm naan is also a great choice, especially my garlic naan, which pairs really well with the curry flavours in the soup. Poppadums are another easy option for a bit of crunch.
Storing, Freezing and Reheating
Storing
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavours develop even more over time, so it's great for meal prep.
Freezing
You can freeze this soup in portions for up to 3 months. Let it cool fully before freezing, then defrost overnight in the fridge when ready to use.
Reheating
Reheat on the hob or in the microwave until piping hot. The lentils can soak up more liquid as the soup sits, so you may want to add a splash of stock or water when reheating to loosen it back up.
More Vegetarian Recipes
Looking for some more vegetarian recipes? Check out these:
See more Vegetarian Recipes →
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Recipe Card
Slow Cooker Coconut Lentil Soup
A hearty slow cooker soup with green lentils, potato, butternut squash, warming curry spices and a creamy coconut finish that is perfect for batch cooking.
Ingredients
- 200g (7oz) onion, finely diced
- 250g (8.8oz) butternut squash, peeled and diced small
- 250g (8.8oz) potato, peeled and diced smal
- 100g (3.5oz) of carrot, chopped
- 4 cloves of garlic, crushed
- 2 teaspoons of grated fresh ginger
- 1 tablespoon of mild curry powder
- ½ teaspoon of red chilli flakes
- 190g (1 cup) of dried green lentils
- 960ml (4 cups) of vegetable stock
- 240ml (1 cup) of canned coconut milk
- salt and pepper to season.
Instructions
- Add all the ingredients (except the coconut milk) to the slow cooker, stir to combine
- Cook on low for 8 hours or high for 4 hours
- Roughly blend using a stick blender just to add some thickness to the soup.
- Stir in the can of coconut milk until combined and creamy, Taste and season with salt and pepper
- Serve into bowls and enjoy
Notes
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
- Dairy Free Friendly
- Gluten Free Friendly - use a gluten free stock
- ❄️ Freezer Friendly - - see storing, freezing and reheating section.
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Nutrition Information
Yield
4Serving Size
1 SERVINGAmount Per Serving Calories 375Total Fat 12gSaturated Fat 11gUnsaturated Fat 3gCholesterol 0mgSodium 908mgCarbohydrates 57gFiber 14gSugar 12gProtein 16g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.
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