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Slow-Cooker Curried Lentil Soup

Slow-Cooker Curried Lentil Soup
  • Prep 15 min
  • Total 9 hr 15 min
  • Servings 8
The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.
Updated May 5, 2010

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

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.

  • 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 Facts

Serving Size: 1 1/2 Cups
Calories
175
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
1mg
0%
Sodium
690mg
29%
Total Carbohydrate
39g
13%
Dietary Fiber
14g
56%
Sugars
5g
Protein
16g
% 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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