- Servings: 8
- Prep Time: 15 mins
- Cook Time: 8 to 9 hrs
- Total Time: 9 hrs 15 mins
|1||(16-oz.) Pkg. (2 1/2 Cups) Dried Lentils, sorted, rinsed|
|2||Medium Carrots, cut into ½" slices (1 cup)|
|2||Medium Stalks Celery, cut into ½" slices (1 cup)|
|1||Medium Onion, chopped (½ cup)|
|2||Garlic Cloves, minced|
|2||Extra-large Vegetarian Vegetable Bouillon Cubes or 2 Chicken-flavor Bouillon Cubes|
|3 tsp||Curry Powder|
|1||(14.5-oz.) Can Diced Tomatoes, undrained|
|2 cups||Coarsely Chopped Fresh Spinach|
|½ cup||Low-fat Plain Yogurt|
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.