Curried Lentil Soup
TOTAL TIME: Prep: 15 min. Cook: 8 hours
YIELD: 10 servings (2-1/2 quarts).
Curry gives a different taste sensation to this chili-like soup. It’s delicious with a dollop of sour cream. My family welcomes it with open arms—and watering mouths. —Christina Till, South Haven, Michigan
Ingredients
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4 cups water
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1 can (28 ounces) crushed tomatoes
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3 medium potatoes, peeled and diced
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3 medium carrots, thinly sliced
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1 cup dried lentils, rinsed
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1 large onion, chopped
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1 celery rib, chopped
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4 teaspoons curry powder
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2 bay leaves
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2 garlic cloves, minced
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1-1/4 teaspoons salt
Directions
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1.
In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.
Nutrition Facts
1 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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