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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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( 13 Ratings)

13 Ratings

5 Stars 54%

4 Stars 23%

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 15 min
Total Time 9 hr 15 min
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

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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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 2/20/2012 5:49:16 PM REPORT ABUSE J_NET said:

Rating:

I was really excited about making this recipe, but was disappointed in the end. I found the lentils to be extremely mushy, and the rest of the soup was very watery. I put two tablespoons of curry so that it would have a stronger curry flavor, but the soup still came out tasting very weak. I will not make this recipe again.

This reply was: Helpful Inspiring

Posted 10/26/2011 7:03:17 PM REPORT ABUSE amycatc said:

Rating:

Really tasty! My family loves Indian food. To spice it up a little, I mixed dill weed into the yogurt before putting it on top. Everyone loved it. Next time, we'll put a bit more curry in, tho.

This reply was: Helpful Inspiring

Posted 4/4/2011 6:17:43 PM REPORT ABUSE magella said:

Rating:

This soup is so easy and delicious! I added a lot of spinach with the tomatoes at the end of cooking, and didn't add the yogurt. Freezes really well too. Will definitely be making again!

This reply was: Helpful Inspiring