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.

  • prep time 15 min
  • total time 9 hr 15 min
  • ingredients 13
  • servings 8

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    175
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    1mg
    1%;
    Sodium
    690mg
    690%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    14g
    14%
      Sugars
    5g
    5%
    ),
    Protein
    16g
    16%
    ;
    % Daily Value*:
    Vitamin A
    74%;
    Vitamin C
    12%;
    Calcium
    10%;
    Iron
    34%;
    Exchanges:
    1 Starch; 1 Vegetable; 1 1/2 Very Lean Meat;
    Carbohydrate Choices:
    1 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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