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Slow-Cooker Curried Lentil Soup

Slow-Cooker Curried Lentil Soup

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By Betty Crocker Kitchens

Updated May 5, 2010

Slow-Cooker Curried Lentil Soup

Slow-Cooker Curried Lentil Soup

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Prep Time 15 min
Total 9 hr 15 min
Servings 8
Ingredients 13

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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

Instructions

Step
1

In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
Step
2

Cover; cook on Low setting for 8 to 9 hours.
Step
3

About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
Step
4

Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.

Nutrition

175 Calories

1g Total Fat

16g Protein

39g Total Carbohydrate

5g Sugars

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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