Crockpot Curry Lentil Soup


2 cups small green lentils

3 large carrots, chopped

1 large onion, diced

5 cloves garlic, minced

1 Tbsp extra virgin olive oil 

1 tsp curry powder

1/2 tsp turmeric 

1 tsp ground cumin

1/4 tsp sea salt

3/4 cup coconut milk 

6 oz. can tomato paste

6 cups water


1. Heat 1 Tbsp extra virgin olive oil in skillet over medium heat. Stir in all of the diced onion and minced garlic and cook about 5 minutes, until onions are golden brown.

2.  Chop the carrots and place all of the ingredients, including the sautéed onion and garlic, together in crockpot. Stir until well combined and cover. Cook for 3 hours on high or 6 hours on low. Optional: top with a sprinkle of fresh cilantro

Makes 6-8 servings

*For athletes needing additional calories & carbohydrates, serve with 1/2-1 cup cooked brown rice.