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Slow-Cooker Curried Lentil Soup

(3)
  1 reviews
  • 15 min prep time
  • 9 hr 15 min total time
  • 13 ingredients
  • 8 servings
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The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.

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

Steps

  • 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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
175
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
1mg
0%
Sodium
690mg
29%
Total Carbohydrate
39g
13%
Dietary Fiber
14g
56%
Protein
16g
16%
% Daily Value*:
Vitamin A
74%
74%
Vitamin C
12%
12%
Calcium
10%
10%
Iron
34%
34%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Very Lean Meat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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