Slow Cooker Spicy Coconut Lentil Soup

Lentils check so many cooking boxes, they feel like a minor miracle: If you’re in a hurry, on a budget, vegetarian, health-conscious or just want to eat something really delicious, lentils are your friend. This lush, easy soup partners red lentils with rich coconut milk and earthy turmeric. Frozen greens are an easy addition, but you could also throw in one large bunch of chopped fresh hearty greens about one hour before you want to eat. The slow cooker works beautifully here because lentils love braising, and it makes the timing very forgiving: You can set this in the morning and let it cook and then hold on warm until you’re ready to eat. (In that case, pick the recipe up at Step 2, cooking on low.) If you’d prefer to cook this on the stovetop, sauté the onion and the ginger and garlic in the coconut oil, then add the remaining ingredients and let the soup simmer over medium heat until the lentils are tender, about 35 minutes.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the lentils, onion, garlic, ginger, coconut oil, salt, turmeric and crushed red pepper in a 6- to 8-quart slow cooker. Stir in 6 cups of water. Cook on low until the lentils and onion are tender and the flavors have mellowed, about 5 hours. About 30 minutes before the cook time has elapsed, open the lid, and whisk vigorously to help the lentils fall apart. Stir in the coconut milk and greens. (At first, the lentils will seem quite loose, but they will thicken.)

Step 2

Cook for the remaining 30 minutes, to heat the greens and coconut milk. Add more salt and crushed red pepper to taste.

Step 3

Serve in bowls topped with chile crisp.