Lentil Soup with Coconut, Spinach & Lime

Lentil Soup with Coconut, Spinach & Lime

A soul-satisfying golden lentil soup with sweet potatoes, coconut, spinach & lime. This healthy sluggish cooker dish is easy and relaxing.

An 3/4 angle shot of a bowl of a deep orange lentil soup with spinach, along with bread served on the side.

Image shows ingredients for a sweet potato and lentil soup.

Image shows red lentils being rinsed under a faucet.

Moving in with a golden lentil soup dish that might not be the most holiday-appropriate (oopsy– inspect this page if you require some Thanksgiving motivation). You understand what is proper though? Nurturing yourself just as the social engagements begin lining up and the to-do notes grow ever-longer. Even if you can separate yourself from a few of the pressures of the vacations, the basic environment can be high-strung. From late November up until completion of the year, your focus and valuable time are stuck in a tug-of-war in between your finest objectives for calm and the seriously high needs of the season. Am I being remarkable or does anybody else feel in this manner eventually?

Toss some additional sugar, alcohol, the rather chaotic nature of joyful design (it’s adorable however …), and a severe uptick in random costs on things the majority of us most likely do not require … and the grind of the vacations gets real so quick.

I do not believe food can fix all of these issues, however possibly sluggish cooking can? I primarily utilize my sluggish cooker for big batches of chickpeas, black beans and so on. If I’m doing a more “ended up item” type of meal, I normally knock it on the high setting to get it done much faster. The important things about sluggish cookers though, whether you utilize the high or low setting, is that they are silently getting it done while you concentrate on other things. I understand that this isn’t breaking news, however a suggestion may be useful!

This golden lentil soup is rather comparable to the root veggie dal from my book, however with a considerable coconut, lime, and spinach twist (and undoubtedly the sluggish cooker twist). Another distinction: the lentils appear to keep their shape in this dish, in spite of the long cooking time.

I run a sweet potato and onion through a box grater here so that the wispy shreds gradually melt around the lentils, ultimately forming the body of the soup. As soon as you determine up your spices and get a couple of kitchen staples, this soup is practically in the bag. It’s a huge batch that will feed you well for a while. If you enjoy this flavour mix, I wager you’ll like my ginger sweet potato stew with coconut milk and kale.

All my sluggish cooker fans, hope you attempt this one!

Image shows a kitchen scene with open shelving and canned ingredients open on the counter.

Image shows a can of coconut. Milk being poured into a slow cooker insert, along with other soup ingredients.

An overhead shot of an orange sweet potato and lentil soup in a slow cooker.

Image shows baby spinach being added to a lentil soup.

An 3/4 angle shot of bowls of a deep orange lentil soup with spinach, along with bread served on the side.

Golden Lentil Soup with Sugary Food Potatoes, Coconut Milk & Lime

A soul-satisfying golden lentil soup with sweet potatoes, coconut, spinach & lime. This healthy sluggish cooker dish is easy and relaxing.

PREPARATION TIME 20 minutes COOK TIME 4 hrs OVERALL TIME 4 hrs 20 minutes

Course Main Dish, Soup Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Slow Cooker

Active Ingredients

  • 1 medium sweet potato, peeled (my own was around 375 grams)
  • 1 medium yellow onion, peeled
  • 1 1/2 cups split red lentils
  • 3-4 cloves of garlic, peeled and minced
  • 3 inches fresh ginger, peeled and minced
  • 1 14.5 ounce 428 ml can crushed tomatoes
  • 1 14.5 ounce 428 ml can light coconut milk
  • 4 cups water
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon cayenne pepper, or more to taste
  • 1 1/2 teaspoons black mustard seeds
  • 1 1/2 teaspoons ground cumin
  • 2-3 dried curry leaves (optional)
  • ground black pepper, to taste
  • 2 cups firmly loaded infant spinach (or more if you like!)
  • 1 lime, juiced
  • sea salt, to taste
  • sliced cilantro


  • Set a box grater over/inside your sluggish cooker insert. Grate the sweet potato straight into the insert. Grate the yellow onion straight into the insert too.
  • Wash the red lentils completely, up until they stop lathering up in the strainer. Shake the excess wetness off and move them to your sluggish cooker insert.
  • To the insert, include the garlic, ginger, crushed tomatoes, coconut milk, water, turmeric, cayenne, mustard seeds, cumin, curry leaves, and black pepper. Offer everything a great stir. In all sincerity it’s going to look sort of gross at this moment.
  • Location the insert into your sluggish cooker system, lock the cover on top, and set the cooker to “high.” Let the soup cook for 4 hours.
  • Once the 4 hours are up, thoroughly eliminate the cover and stir the soup up a bit. Include the spinach, lime juice, and enough salt to season to your preference. Stir the soup one more time and lock the cover back on. Keep the soup going on the “high” setting up until the spinach is wilted.
  • Serve the golden lentil soup hot with sliced cilantro.


  • I just include the salt at the very end due to the fact that I’m paranoid about including it early and the lentils ending up being difficult as an outcome.
  • This dish is naturally oil-free, however I stirred a little coconut oil into the cooker at the end for that rich, fatty slick up top. Not required though!
  • Grating sweet potatoes makes a big mess, so I actually do advise doing it ideal within the sluggish cooker’s insert to keep it neat.
  • I dropped a thick dollop of coconut milk yogurt on top of our portions and it was incredible. Extremely advise it!
  • I believe you might swing this on the “low” setting for 7-8 hours. Something to bear in mind is that spices tend to lose their power once you enter into the 6-8 hour timeline. Taste and change if requirement be!

Program Conceal 44 remarks

  • Alice

    I do not have a sluggish cooker … now I actually desire one. If just I can discover the area for it.:-RRB-

    The soup looks so great & considerable full-course soups are my preferred thing. I do not prepare with lentils almost enough, however I like their taste so I require to get on it and make this. Reply

    • Laura

      They are seriously all substantial haha. I need to keep mine in my basement due to the fact that my cooking area’s on the little side;-RRB-
      – L Reply

  • Katrina

    Such a reassuring soup! I like the lime in there! Reply

  • Kylie M.

    Wow this lentil soup looks unbelievable!! Reply

  • Sarah|Well and Complete

    My Thanksgiving/Christmas in 2015 was type of soft, so I’m thrilled to dive into all the vacation fluffery !! That being stated, I’m NOT down for all the sugar/snacks/heavy food that the vacations normally bring. My body’s been asking me to consume lighter recently, and it makes me feel more energetic when I’m not being “weighed down”. So soups, salads, and vegetable-heavy meals are the method I’m going this year!! Reply

  • Nandita

    Love the images of your cooking area racks and like this easy dish! Completely winter season friendly:-RRB- Reply

  • Nic

    Hi Laura … this looks so fantastic that i wish to attempt it TODAY!. Simply a fast concern on the level of garlic … do you believe it would affect excessive on the flavour if i decreased it down to, state, 2 cloves? 5 noises delicious however i am out in business tomorrow and question whether the after-effects of the garlic might be excessive:–RRB-
    Thanks a lot … Reply

    • Laura

      You might absolutely cut the garlic. This soup has enough going on flavour-wise to lower it!;-RRB-
      – L Reply

  • Liz K

    I’ve been having difficulty discovering routine old mustard seeds, are the black ones that various? Heading to entire foods today to see if they will have a much better choice than my typical supermarket. Reply

    • Laura

      The yellow ones will work simply great. The black ones tend to be a bit more pungent, however in the grand plan of this soup, I do not believe you would discover excessive of a difference.I seem like Whole Foods will absolutely have them however.
      – L Reply

  • Erin at Pure Banquet

    Seriously LOVE utilizing my sluggish cooker, and lentils, coconut milk and curry spices is among my preferred combinations. Can’t wait to attempt this dish! The shredded sweet potato is genius. Reply

  • Heather

    This looks so, so great! I’m going to provide it a shot today, do you have any basic tips for adjusting to make it on the range? Reply

  • Jessie Snyder

    You are so not the only one who feels in this manner, and I believe you explained the battle for balance completely. Actually wanting I had not distributed our sluggish cooker years earlier, however might require to attempt to treat it in my pressure cooker quickly;-RRB- we’ll see how it goes! Hugs Laura. Reply

  • Anna

    This looks AMAZING! However there needs to be away of doing it without a sluggish cooker?! Reply

    • Laura

      A couple of individuals messaged me on Instagram stating that they just made the soup as-is on the stovetop! I’m thinking they brought whatever to a boil and let it simmer up until whatever hurt and incorporated/smooth and velvety.
      – L Reply

  • Kara

    Hi ~ Can this be made without utilizing a sluggish cooker? I have one however would like to get in this in my stubborn belly tonight and I do not have the 4 hours to slow cook.

    Thanks! Reply

    • Laura

      So sorry for the late action! See my reply to Anna for this one;-RRB-
      – L Reply

  • Audra

    I have actually been trying to find a hearty sluggish cooker dish, so thank you a lot for this. These flavourings are best for this time of years, and I like that it’s lentil-based. Soups do not typically fill me up, however this was practically like a curry which is terrific. Love whatever you create! Eagerly anticipating formulating a few of your dishes for the vacations:-RRB- Reply

  • Jill

    This looks scrumptious and can’t wait to put it in rotation for the winter season!
    Concerning your remark about not salting lentils at the start: here is a post to check out that discusses why you ought to salt … http://www.seriouseats.com/2017/11/how-to-make-french-lentils.html#comments-301071 Despite the fact that this has to do with french lentils I make certain it uses throughout the board with all lentils.
    He likewise has a great post about beans and the misconception about not salting cooking water. And really, it’s not the salt that will make a bean skin difficult however something acidic, like tomato:-RRB- Reply

  • chrissie

    I made this last night and it was definitely scrumptious! Thank you Reply

  • Aleisha

    This looks fantastic! I have actually been trying to find some vegan sluggish cooker dishes and this absolutely fits the costs. The sluggish cooker is so wonderful for hectic households like mine however a great deal of the dishes that I see online consist of animal items so, like you, I primarily utilize mine for cooking beans. Please share more dishes like this!

    Likewise, can you share what brand name of coconut yogurt you utilize? Reply

    • Laura

      Hey Aleisha!
      Thank you a lot. My preferred coconut yogurt brand name is Anita’s, which is just offered on the east coast in the United States today I believe. I make the odd journey over to New york city state and constantly make certain that I get it. So abundant, appetizing and scrumptious.
      – L Reply

  • Amanda|Whats cooking

    I simply made this and it was so great! I’m bringing it to Thanksgiving at my moms and dads. Thanks for the dish. I’ll absolutely be making this once again. It absolutely measures up to the scrumptious daal dish in your book! A lot goodness to select from. It likewise takes place to be lovely when it’s done. have a fantastic weekend! Reply

  • Rachel

    Hey! This looks beyond fantastic. I can’t wait to attempt it. I was questioning if I could utilize routine brown lentils rather?
    Xoxo Reply

    • Laura

      You can! The brown lentils normally take longer to prepare, however given that this is taking place in a sluggish cooker, time should not be a concern. The only distinction I’m concerned about is the total creaminess/unity of the soup. The split red lentils type of break down in this soup and add to the velvety texture. The brown lentils are most likely to remain entire throughout the cooking procedure. Let me understand what it resembles if you attempt it!
      – L Reply

      • Rachel

        So I attempted it with the brown lentils andddd … it was AMAZING! I utilized complete fat coconut milk and prepared it for an hour longer so they didn’t remain entire. It was so so great. Thank you for this fantastic dish!

  • Jo

    Hey Laura, I’m extremely delighted and grateful to have actually discovered your blog site. I’m going to make this soup and the supreme vegan treat board for our upcoming Christmas celebration. I do not have a sluggish cooker, however will utilize our Le Creuset casserole (made from cast iron and enamel) on a low heat in the oven. So ecstatic!! Reply

  • Sarah

    So thrilled to attempt this! We simply got our very first cleaning of snow here in little eastern IA. It’s best timing! Now. to simply discover the best loaf of bread to utilize as my “spoon.”:-RRB- Reply

  • Amy

    Put this soup on the supper menu today! I’m going to prepare it over night tonight- can’t wait to attempt it! Reply

  • Mary Citizen

    Simply attempted this dish today! It was actually scrumptious, however I would advise cooking in veggie stock for some included taste. Actually great! Reply

  • Maura Leppo

    Love this! If you were influenced to establish more slow-cooker dishes it would SO valued. There simply aren’t numerous plant-based ones out there. Reply

  • Donna in Inwood

    I made this tonight and it’s tasty, however a bit too hot for me. I marvel none of the other remarks discussed it. I didn’t utilize the optional curry, simply the recommended half teaspoon of cayenne, and I’m sorry I did– I ought to have sufficed in half. The creaminess of the coconut milk practically offsets it, however not rather. That stated, it’s a great mix of tastes. Likewise, it was difficult to discover black mustard seed. I most likely searched in 3 or 4 shops. Reply

  • Shana

    Hey Laura,
    I’m eagerly anticipating attempting this sluggish cooker soup … I like making soups in the sluggish cooker on work days.
    I remain in the marketplace for a brand-new sluggish cooker, so I’m questioning if you have a preferred. I ‘d like to get one whose insert can be utilized both on the range, then into the sluggish cooker. The ones I have actually seen have a teflon lining, which is an offer breaker for me. Any tips?
    In peace, Shana Reply

    • Laura

      Hey Shana,
      I have a really fundamental Crockpot design and it’s the just one I have actually ever utilized. My insert is not stove-safe sadly, so can not talk about that. May be finest to take a look at a few of the more sluggish cooker-focused food blog sites and see what they advise.
      – L Reply

  • Patricia

    Recipes look fantastic. nervous to attempt some Reply

  • meshell

    I make this once again and once again, it’s exceptional. Thanks for such a fantastic dish, it’s so flexible and versatile too.

    I have actually truthfully made this a lots times and even with a couple of minor additions or variations (carrots, potatos, paprika, and so on) it is simply fantastic. Reply

  • Tracee

    Simply made this tonight and definitely enjoyed it! The only modification I made was to include an additional half a can of coconut milk I had in my refrigerator due to the fact that I like the creaminess however it definitely does not require it. The tastes are terrific and as an omnivore, I didn’t seem like I was missing out on anything. Even all my predator person buddies enjoyed it. This is my 3rd time making one of Laura’s dishes and I have actually never ever been dissatisfied. And as a perk, it is likewise affordable to make! Reply

  • Tory

    Have you ever frozen parts of this meal? I definitely like it, however I made a complete batch today when I actually ought to have just made a half batch. I can’t see myself completing it and would dislike to lose this goodness! Reply

    • Laura

      This soup is absolutely freezable! It’s much better if you can leave the spinach and lime out prior to freezing though. Then you can simply stir them in when you reheat parts of the soup. Beyond that though, the soup’s stability holds up to freezing simply great.
      – L Reply

  • Arica

    Wow. This soup is so simple and definitely exceptional. The tastes are on point. Feels velvety and indulgent while being healthy. Didn’t have the mustard seeds however it still came out so so great! Topped it with cashew yogurt and it was magnificent. Certainly a keeper!!! Reply

  • Cécile

    5 stars
    This came together rapidly! I was brief on time and utilized the immediate pot rather on the soup setting. included spinach to serving bowls prior to ladling the soup on the top and letting the heat of the soup wilt the spinach. It came out terrific Reply

    • Laura

      Thanks for this useful remark, Cécile! I understand there’s great deals of Instantaneous Pot users that check out here, and this pointer will be so useful to them. Actually value it!
      – L Reply

  • gabrielle

    5 stars

  • Naheed

    I made this today as a healthy vegetable meal option. It looks fantastic and taste fantastic!! Love it. The lime juice makes it all come together. I didn’t have any light coconut so needed to go for the thick velvety variation. I had not become aware of crushed tomatoes in UK so opted for tin of sliced which was great. This will be a routine in my home. Reply

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