Curried Lentil Soup-Mayo Clinic Health System

Slow Cooker Curried Lentil Soup

Time Prep: 15 minutes

Cook Time: 9 hours 15 minutes

Servings Total: 8 servings

What You Need:

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

 Make It:

COMBINE all ingredients except tomatoes, spinach and yogurt in a 3 ½ or 4-quart slow cooker; mix well. 

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

STIR tomatoes into soup about 5 minutes before serving.  Cover; cook an additional 5 minutes or until thoroughly heated.

REMOVE and discard bay leaves just before serving.  Top individual servings with ¼ cup spinach and 1 Tbsp. yogurt.

Purchase

Dried lentils

Extra-large vegetarian vegetables bouillon or chicken-flavored bouillon cubes

Diced tomatoes

Fresh spinach

Plain yogurt

Pantry

Carrots, raw

Celery stalks

Onion

Garlic coves

Curry powder

Salt

Bay leaves

Nutrition

Calories 175

Total Fat 1g

Cholesterol 1 mg

Sodium 690 mg

Total Carb. 39 g

Protein 16 g