Now that we’re back to cooler spring temperatures (although still above normal), I decided to make a pot of this soup today. This recipe comes from an old Prevention magazine Slow Cooker Meals cookbook. I have had it for a long time, but had not tried this recipe until this winter.
If you like Indian food, you will love it. If not, stay away–it is very spicy! To me, that’s a virtue, especially when my nose is running and my ears are stuffed up from all this early and abundant pollen. Another great thing about it is it can cook all day on low, so it’s safe to leave in the slow cooker even if you have a lengthy commute. The recipe says it makes 4 servings, but I think it makes considerably more than that. I tend to freeze it in 2-cup containers for nights when I don’t feel like cooking or days when I want to take something microwaveable for lunch.
Spiced Lentil Soup
1 cup lentils, rinsed
1 can (28 oz.) stewed tomatoes, undrained
2 medium potatoes, diced
2 medium carrots, sliced
1 medium onion, chopped
1 rib celery, sliced
3 cloves garlic, minced
3 bay leaves
1 tsp freshly ground black pepper
3 Tablespoons curry powder
1 tsp ground cumin
1 tsp ground coriander (in Asian groceries; if you can’t find, it’s ok without)
4 cups low-fat, low sodium chicken or vegetable broth
Combine all ingredients in slow cooker. Cover. Cook on low 8 to 10 hours or on high 4 to 5 hours, or until lentils are tender. Remove bay leaves before serving.
Makes 4 servings, per serving 260 calories, 14 g protein, 51 g carbs, 15 g fiber, 930 mg so