Slow Cooker Curried Lentil Soup
Submitted by: Paulintall (see all recipes) | Source: PillsburyBaking.com
- Servings: 8
- Prep Time: 15 mins
- Cook Time: 8 to 9 hrs
- Total Time: 9 hrs 15 mins
Ingredients:
| 1 | (16-oz.) Pkg. (2 1/2 Cups) Dried Lentils, sorted, rinsed |
| 8 cups | Water |
| 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 tsp | Salt |
| 2 | Bay Leaves |
| 1 | (14.5-oz.) Can Diced Tomatoes, undrained |
| 2 cups | Coarsely Chopped Fresh Spinach |
| ½ 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.
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