SLOW-COOKER CURRIED LENTIL SOUP
The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 9h15m
Yield 8
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 175, Carbohydrate 39 g, Cholesterol 1 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Kimberly Jennell
[email protected]I've made this soup several times and it's always a hit. It's easy to make and the flavor is amazing. I highly recommend it!
MD Rajob Ali
[email protected]This soup was easy to make and very flavorful. I will definitely be making it again.
Julio Santiago
[email protected]I made this soup last night and it was delicious! The lentils were cooked perfectly and the curry flavor was just right. I will definitely be making this again.
GS Computer
[email protected]Meh.
nitachu_
[email protected]This soup is amazing! I've made it several times and it's always a hit. The lentils are cooked perfectly and the curry flavor is spot-on. I like to add a bit of chopped cilantro and a dollop of yogurt on top when serving. Highly recommend!