Eating healthier means making smart choices. And this simple, wholesome, lighter recipe is tasty and better for you. The exotic scent of curry enlivens this Indian-influenced meatless dish with lentils and spinach, slow-cooked and topped with cool yogurt.
Curried Lentil Soup
1 (16-oz.) pkg. (2 ½ cups) dried lentils, sorted, rinsed
8 cups water
2 medium carrots, cut into ½-inch slices (1 cup)
2 medium stalks celery, cut into ½-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
2 tablespoons curry powder
1 teaspoon salt
2 bay leaves
1 (14.5-oz.) can diced tomatoes, undrained
2 cups coarsely chopped fresh spinach
½ cup low-fat plain yogurt
In 3 ½ 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 ¼ cup spinach and 1 tablespoon yogurt.