Ingredients1 cup lentils, rinsed (green or red or both)
1-28 oz. can stewed tomatoes, undrained
2 medium potatoes, diced
2 medium carrots, sliced
1 medium onion, chopped
1 celery stalk, sliced
3 cloves garlic, minced
3 bay leaves
3 Tbs. curry powder
1 tsp. salt
1 tsp. black pepper
1 tsp. ground cumin
1 tsp. ground coriander
4 cups lowfat, low-sodium chicken or vegetable broth
Preparation
Combine all the ingredients in the crock pot. Cover. Cook on low 8 to 10 hours, or until lentils are tender. Remove the bay leaves before serving. Makes 4 to 6 servings; 1 gram of fat per serving.
(I used the same recipe, but cooked it on the stove and it was good too!)
Recipe from The New Creative Crock Pot Cookbook by Rival
3 comments:
This was great... thanks for posting the recipe. We can't wait to try the latest!
Thank you so much for posting this, Mike will be thrilled. I'll have to try it as soon as all the soup in my fridge is gone.
This was a wonderful soup! Thanks for sharing.
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