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.
Some legumes (dried beans) are soaked before cooking. Lentils and dried peas don't require soaking.
For a stronger curry flavor, use 2 tablespoons of curry powder.
Acidic ingredients such as tomatoes, prevent legumes such as lentils from cooking until they are tender. Add the tomatoes after the lentils
have cooked completely.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (3491g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 105 (4%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||16 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 14.7mg||5 %|
|Sodium 503.9mg||17 %|
|Potassium 8044.6mg||212 %|
|Total Carbohydrate 400.8g||118 %|
|Dietary Fiber 184.4g||738 %|
|Sugars, other 216.4g|
|Protein 166.4g||238 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2347
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