Crockpot Coconut Lentil Curry

The product page lists lentils, potatoes, carrots, celery, and bell peppers with curry powder, garlic powder, and ginger powder, so everything for a hearty meatless supper is in the bag. Its own page suggests coconut milk, which smooths out the curry spices and turns the soup into something closer to a stew.

Made with

• Bombay Lentil Curry Soup

Ingredients and steps

Serves: 4-6

From the product page: "Crockpot: add the kit to 6 cups of water. Cook on High 1 1/2 to 2 hours or Low 4 hours." and "Optional: stir in coconut milk for a creamier curry."

Ingredients

• 1 Bombay Lentil Curry Soup kit
• 6 cups water
• 1 can (13.5 oz) coconut milk
• 5 oz baby spinach (optional)
• For serving: cooked rice or warm naan, chopped cilantro, lime wedges, and plain yogurt

Steps

1. Add the kit and 6 cups of water to the crockpot and stir well.
2. Cover and cook on High 1 1/2-2 hours or Low 4 hours, until the lentils and vegetables are tender.
3. Stir in the coconut milk, and the spinach if using, for the last 10-15 minutes, until the spinach wilts and everything is hot.
4. Taste, and brighten it with a squeeze of lime.
5. Serve over rice or with naan, topped with cilantro and a spoonful of yogurt.
6. Refrigerate leftovers within 2 hours and reheat to 165F. It thickens overnight, so add a little water when reheating.

Pair it with

Mom's Sunday Soup. It's another pantry soup kit for a busy week, with the same 6 cups of water and 25 to 35 minutes on the stove, per its product page.