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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.
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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.
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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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