Slow Cooker Curried Lentil Soup

  • Prep Time: 15 minutes
  • Cook Time: 9 hours
  • Servings: 8
  • Rating:
The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.

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

Directions

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

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

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

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