Slow Cooker Spicy Coconut Lentil Soup

By Sarah DiGregorio

Updated January 27, 2026

Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Ready In
5 hr 10 min
Rating
5(140)
Comments
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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. 

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Ingredients

Yield:6 servings

  • 1 pound dried red lentils, rinsed

  • 1 small red or yellow onion, finely chopped

  • 6 garlic cloves, smashed and chopped 

  • 1 (2-inch) piece fresh ginger, peeled and finely chopped (about 2 tablespoons)

  • 2 tablespoons virgin coconut oil 

  • 1 tablespoon kosher salt (such as Diamond Crystal)

  • 2 teaspoons ground turmeric

  • 2 teaspoons crushed red pepper, plus more to taste

  • 1 (13.5-ounce) can full-fat, unsweetened coconut milk 

  • 1 (16-ounce) bag frozen spinach, kale or collard greens

  • Chile crisp, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

58 grams carbs; 476 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 16 grams saturated fat; 20 grams fat; 12 grams fiber; 577 milligrams sodium; 23 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. Step 2

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

  3. Step 3

    Serve in bowls topped with chile crisp. 

Tip

  • The lentils will thicken considerably when cooled. Reheat leftovers with a few splashes of water to your desired consistency.

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Ratings

5 out of 5
140 user ratings
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Comments

PW

This is traditional south Asian Dhall curry, not “Spicy Coconut Lentil Soup.” Household cooks generally throw in some greens at the end if they want. I love spinach in mine. My dad hates spinach in his. Mine is thicker, my mom is more soupy. I once burned it & my coworker told me to reheat it w/a tin of tomatoes. Heaven! That’s how I make it now. Search “Indian” or “Sri Lankan” dhall curry, give yourself 30 min. (not 5 hrs) and enjoy with rice, or my fav, slices of thick crusty Italian bread.

Edward K Monaghan

I really wish the nutritional information would list serving size rather than the number of servings in the recipe. How the heck am I supposed to measure one-sixth of the finished dish?

Geo

Great, easy recipe. Will definitely make again. Next time I'll add a bit more ginger and maybe a bit of lime juice. Used fresh kale and chopped the stems into little pieces. Tip: I buy bulk ginger at Costco, peel it using the spoon method, then use a Cuisinart to get a grated consistency. I freeze it in a silicone mold to make TBL spoon-sized portions. I pop out the portions after freezing and put them in a silicone freezer bag.

Lo

This was fantastic made as written, but cooked on the stove for ~40 minutes. Like others, I don't see the point of making something in a slow-coooker when it only takes 30-40 minutes on the stove. A squeeze of lime when serving really made the flavors pop. Next time we may add carrots and potatoes. And there will be lots of next times.

Deb V.

Followed the recipe exactly and found it way too bland...easy to make and next time: more onions, garlic, ginger and greens. Worked on stove top

Amelie

This was so good I had two giant bowls of it, though one would have sufficed. I made it on the stove because my crockpot wasn't quite big enough. My only suggestion is that next time I will cut back the salt a bit, and I love salt.

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