Curried Lentil Soup
Curry gives a different taste sensation to this chili-like soup from Christina Till of South Haven, Michigan. "It's delicious with a dollop of sour cream," she reports. "My family welcomes it with open arms- and watering mouths."10 ServingsPrep: 15 min. Cook: 8 hours
Ingredients
- 4 cups hot water
- 1 can (28 ounces) crushed tomatoes
- 3 medium potatoes, peeled and diced
- 3 medium carrots, thinly sliced
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 cup dried lentils, rinsed
- 2 garlic cloves, minced
- 2 bay leaves
- 4 teaspoons curry powder
- 1-1/2 teaspoons salt, optional
Directions
- In a 3-qt. slow cooker, combine all the ingredients. Cover and cook
- on low for 8 hours or until vegetables and lentils are tender.
- Discard bay leaves. Yield: 10 servings (2-1/2 quarts).
Nutrition Facts:Nutritional Analysis: One 1-cup serving (prepared without salt) equals 169 calories, 150 mg sodium, 0 cholesterol, 34 gm carbohydrate, 9 gm protein, 1 gm fat. Diabetic Exchanges: 2 starch, 1 vegetables.