The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.
Slow-Cooker Curried Lentil Soup
- Prep Time 15 min
- Total 9 hr 15 min
- Servings 8
- Ingredients 13
Ingredients
- 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
Instructions
-
Step1In 3 1/2 or 4-quart slow cooker, combine all ingredients except tomatoes, spinach and yogurt; mix well.
-
Step2Cover; cook on Low setting for 8 to 9 hours.
-
Step3About 5 minutes before serving, stir tomatoes into soup. Cover; cook an additional 5 minutes or until thoroughly heated.
-
Step4Just before serving, remove and discard bay leaves. Top individual servings with 1/4 cup spinach and 1 tablespoon yogurt.
Nutrition
175
Calories
1g
Total Fat
16g
Protein
39g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 175
- Calories from Fat
- 10
- Total Fat
- 1g
- 2%
- Saturated Fat
- 0g
- 0%
- Cholesterol
- 1mg
- 0%
- Sodium
- 690mg
- 29%
- Total Carbohydrate
- 39g
- 13%
- Dietary Fiber
- 14g
- 56%
- Sugars
- 5g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 74%
- 74%
- Vitamin C
- 12%
- 12%
- Calcium
- 10%
- 10%
- Iron
- 34%
- 34%
Exchanges:
1 Starch; 1 Vegetable; 1 1/2 Very Lean Meat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved