A comforting and flavorful soup combining the richness of coconut milk with the earthy taste of lentils and carrots.
Heat a skillet over medium heat and add a drizzle of olive oil.
Using a good quality olive oil enhances the flavor of the sautéed ingredients.
Sauté the chopped onion until it becomes translucent.
Stir frequently to prevent the onion from browning too much.
Add minced garlic, turmeric, and cumin seeds to the skillet and cook for another minute.
Cooking the spices briefly releases their aroma and enhances the soup's flavor.
Stir in the chopped tomatoes and cook until they soften.
Break the tomatoes with the spoon to help them release their juices.
Transfer the mixture to a slow cooker.
Ensure to scrape all the flavorful bits from the skillet into the slow cooker.
Add the diced carrots, rinsed lentils, lemon juice, and vegetable broth to the slow cooker.
Stir everything well to combine the ingredients evenly.
Cover and cook on high for 4 hours or on low for 8 hours.
Check occasionally to ensure the lentils are cooking evenly.
Stir in the coconut milk and let it heat through for 20 minutes.
Adding the coconut milk at the end preserves its creamy texture.
Serve the soup hot, garnished with fresh cilantro.
You can also add a sprinkle of chili flakes for a spicy touch.
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