Curried Lentil Soup
Total TimePrep: 15 min. Cook: 8 hours
Makes10 servings (2-1/2 quarts)
- 4 cups water
- 1 can (28 ounces) crushed tomatoes
- 3 medium potatoes, peeled and diced
- 3 medium carrots, thinly sliced
- 1 cup dried lentils, rinsed
- 1 large onion, chopped
- 1 celery rib, chopped
- 4 teaspoons curry powder
- 1-1/4 teaspoons salt
- 2 bay leaves
- 2 garlic cloves, minced
- In a 4- or 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Discard bay leaves.
Nutrition Facts1 cup: 148 calories, 1g fat (0 saturated fat), 0 cholesterol, 462mg sodium, 31g carbohydrate (6g sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.
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Apr 2, 2014
This is good but I did up the spices. I used just over 2 tablespoons of curry powder (started with 2 and bumped it up a bit half way through). threw in an extra bay leaf, added an extra 2 cloves of garlic, and added probably close to 2 tablespoons of salt (hard to tell since I adjusted to taste toward the end.) I also added a second celery rib. We loved it. I'd definitely make again with these modifications.
Feb 10, 2012
I made this but with alot of changes( adding more spices) otherwise it would have been very bland. I sent it to my daughter, and later asked her how she liked it, since they love curry. She said I was hoping you wouldn't ask, it was so bland, we had to keep adding more and more spices, it is not a keeper.
Nov 1, 2011
I doubled the recipe, I had no potatoes but I subtituted a bunch of organic Kale. This was a great nutritious soup that my family loved. I am serving what is left over rice later in the week. Very ecominomical for a large family likfe ours. Very good flavor!