Tuesday, November 16, 2010

Curried Lentil Soup

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
Serves 8

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.

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