Name: Slow-Cooker Curried Lentil Soup
Prep time: 15 min
Total time: 9 h 15 min
Yield: 1
Cuisine: indian
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

Slow-Cooker Curried Lentil Soup

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Prep Time:
15 minutes

Total Time:
9 hours 15 minutes

Fragrant curry-infused lentils and spinach, topped with creamy yogurt in this vibrant Indian-inspired vegetarian dish.

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:

Combine all ingredients, excluding tomatoes, spinach, and yogurt, in a 3 1/2 or 4-quart slow cooker, and mix thoroughly.
Cover and simmer on low heat for 8-9 hours.
Just before serving, gently mix in the tomatoes and let it simmer for 5 minutes until heated through, then serve.
Right before serving, make sure to remove and discard the bay leaves. Garnish each serving with 1/4 cup of spinach and a dollop of yogurt.

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