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
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.
Extra-large vegetarian vegetables bouillon or chicken-flavored bouillon cubes
Total Fat 1g
Cholesterol 1 mg
Sodium 690 mg
Total Carb. 39 g
Protein 16 g
Copyright 2012 by WKBT News8000. The Associated Press contributed to this report. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.