Slow Cooker Golden Lentil Soup (Vegan)

Ingredients US|METRIC SERVINGS:

1 cup yellow onion (chopped) 1 cup chopped carrots (from 2 large carrots) 4 garlic cloves (minced) 1 1/2 cups red lentils (dried) 4 cups vegetable broth (lower-sodium) 1 cup water 2 tablespoons tomato paste 2 teaspoons ginger (freshly grated, or 1 tsp. ground ginger) 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 teaspoons ground turmeric 1 teaspoon cumin 3 cups lacinato kale (finely chopped) 1 cup coconut milk (canned) 1 tablespoon fresh lime juice fresh cilantro (for garnish)

Instructions

• SLOW COOKER: Place first twelve ingredients (through ginger) in a 5- to 6-quart electric slow cooker coated with cooking spray. Stir well to combine. Cover and cook on LOW 6 hours, until lentils soften. Turn off heat, and stir in kale, coconut milk, and lime juice. Cover and let stand 15 minutes. Spoon into bowls and garnish with fresh cilantro.

• INSTANT POT: Set Instant Pot to SAUTE. Allow pot to heat for 3 minutes. Add 2 Tbsp. olive oil, along with onions, carrot, garlic, tomato paste, turmeric, cumin, and ginger. Cook, stirring often, until softened, 5 minutes. Stir in salt, pepper, lentils, broth, and water. Cover and fasten lid. Lock and seal steam valve. Set to HIGH pressure for 5 minutes. When cooking ends, carefully release pressure by turning Pressure Release to VENT. Stir in kale, coconut milk, and lime juice; let stand 2 to 3 minutes. Spoon into bowls and garnish with cilantro.