SLOW-COOKER CURRIED LENTIL SOUP
The exotic scent of curry enlivens this Indian-influenced meatless dish, with lentils and spinach slow-cooked and topped with cool yogurt.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 9h15m
Yield 8
Number Of Ingredients 13
Steps:
- In 3 1/2 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 1/4 cup spinach and 1 tablespoon yogurt.
Nutrition Facts : Calories 175, Carbohydrate 39 g, Cholesterol 1 mg, Fiber 14 g, Protein 16 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 690 mg, Sugar 5 g
SLOW-COOKER LENTIL AND SPINACH SOUP
Enjoy this hearty slow cooked soup that features lentils, spinach and Progresso® chicken broth - a delicious dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h10m
Yield 8
Number Of Ingredients 14
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
- Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.
Nutrition Facts : Calories 170, Carbohydrate 23 g, Fat 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1240 mg
SLOW COOKER CURRIED LENTIL SPINACH SOUP
Flavorful, hearty, and the perfect antidote to a gloomy day. It's gluten-free and can be made vegan with a simple ingredient swap.
Provided by Sharon Chen
Categories Soup
Time 6h10m
Number Of Ingredients 18
Steps:
- Heat olive oil in a medium sauté pan over medium-high heat. Sauté onion, ginger, and garlic until translucent, about 1 minute.
- Add lentils; stir to slightly toast them, about 1 minute. Turn off the heat, but don't remove the pan from the heat. Stir in wine and scrape the goodies from the bottom and the sides of the pan.
- Transfer the onion mixture to a slow cooker and add all remaining ingredients except the spinach, cilantro, and yogurt. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- 10 minutes before end of cooking, add spinach and let it cook until wilted.
- Stir in cilantro and serve with a spoonful of plain yogurt.
Nutrition Facts : ServingSize 1, Calories 304 calories, Sugar 6.4g, Sodium 815.6mg, Fat 8.1g, SaturatedFat 1.2g, Carbohydrate 43.2g, Fiber 8.4g, Protein 13.5g, Cholesterol 8.1g
CURRIED LENTIL AND SPINACH SOUP
Make and share this Curried Lentil and Spinach Soup recipe from Food.com.
Provided by Kbakerbio
Categories Clear Soup
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in heavy pot and sooknext four ingredients until golden, about 10 minutes.
- Stir in all spices and add water and lentils.
- Reduce heat and cook until lentils are tender, about 25 minutes.
- Add the spinach and cilantro and cook until wilted, about 5 minutes.
- Season with salt and pepper.
- Serve topped with a spoonful of yogurt.
Nutrition Facts : Calories 376, Fat 6.5, SaturatedFat 1.2, Cholesterol 2.6, Sodium 73.7, Carbohydrate 57.9, Fiber 26.9, Sugar 5.6, Protein 23.2
CURRIED SPINACH & LENTIL SOUP
Pack in the nutrients and the flavour with our curried spinach and lentil soup. It's full of iron and vitamin C and is served with a cashew chutney topping
Provided by Esther Clark
Categories Dinner, Lunch, Soup, Starter, Supper
Time 55m
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil in a large saucepan. Add the onion and fry for 8 mins until soft and translucent. Stir in half the garlic, the chilli, cumin and curry powder and cook for 1 min more. Add the lentils and stock, then cover and simmer for 30 mins over a medium-low heat.
- Put the coriander, remaining oil and garlic, the cashews and lemon zest in a food processor and blitz with 1-2 tbsp water until semi-smooth. Spoon the chutney into a bowl and set aside.
- Stir the spinach into the soup and cook for 5 mins, or until wilted. Tip half the soup into a blender and blitz until smooth, then return this to the pan. Stir through lemon juice to taste.
- Ladle the soup into bowls and top with generous dollops of the cashew chutney.
Nutrition Facts : Calories 305 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 17 grams protein, Sodium 1.1 milligram of sodium
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