Slow Cooker Curried Lentil Soup

The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.

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Servings 8

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ingredients 13
Prep Time 15 min
Total Time 9 hr 15 min

Ingredients

1: (16-oz.) pkg. (2 1/2 cups) dried lentils, sorted, rinsed

8: cups water

2: medium carrots, cut into 1/2-inch slices (1 cup)

2: medium stalks celery, cut into 1/2-inch slices (1 cup)

1: medium onion, chopped (1/2 cup)

2: garlic cloves, minced

2: extra-large vegetarian vegetable bouillon cubes or 2 chicken-flavor bouillon cubes

3: teaspoons curry powder

1: teaspoon salt

2: bay leaves

1: (14.5-oz.) can diced tomatoes, undrained

2: cups coarsely chopped fresh spinach

1/2: cup low-fat plain yogurt

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Directions

1 In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
2 Cover; cook on Low setting for 8 to 9 hours.
3 About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
4 Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.

EXPERT TIPS

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Expert Tips

Some legumes (dried beans) are soaked before cooking. Lentils and dried peas don't require soaking.

For a stronger curry flavor, use 2 tablespoons of curry powder.

Acidic ingredients such as tomatoes, prevent legumes such as lentils from cooking until they are tender. Add the tomatoes after the lentils have cooked completely.