Crock Pot Curried Lentil Leek Soup Recipes

CROCK POT CURRIED LENTIL-LEEK SOUP

Crock Pot Curried Lentil-Leek Soup image

Make and share this Crock Pot Curried Lentil-Leek Soup recipe from Food.com.

Provided by TishT

Categories Lentil

Time 7h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup dry lentils
1 (28 ounce) can crushed tomatoes
1 teaspoon curry powder
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 leek, thinly sliced
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth

Steps:

Combine all ingredients in a slow cooker.
Cover and cook on low for 6 1/2 to 7 hours or until lentils are tender
Serve. For Vegetarian use vegetable broth.

CROCK POT CURRIED LENTIL SOUP

Crock Pot Curried Lentil Soup image

Serve this with crusty rolls for a satisfying winter or fall meal, or use it as a side dish with sandwiches. I am not a big lentil OR soup fan, yet I really enjoyed this soup.

Provided by Jennifer Michele

Categories One Dish Meal

Time 6h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons oil (preferably olive, or for authenticity -- clarified butter)
1/2 onion, chopped
1 1/2 teaspoons good curry powder (I like using more, but it is all to taste)
6 cups good vegetable stock (water or chicken stock can be substituted)
1 cup lentils
1 (14 ounce) can chopped tomatoes (with liquid)
salt

Steps:

Heat oil in skillet over medium high heat.
Add onion and cook until translucent.
Add curry, stir and cook for 1-2 minutes.
(you should be able to smell the curry flavors when it is ready) Add some of the stock to the pan to deglaze.
Pour the contents of the pan, and the rest of the stock into a crock pot.
Add the lentils to the pot.
Cover and cook on low for 6 hours.
Before serving, puree some of the lentils to give the soup some body, and add the tomato and any salt that you wish.

SLOW-COOKER CURRIED LENTIL SOUP

Slow-Cooker Curried Lentil Soup image

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

Ingredients

1 (16-oz.) pkg. (2 1/2 cups) dried lentils, sorted, rinsed
8 cups water
2 medium carrots, cut into 1/2-inch slices (1 cup)
2 medium stalks celery, cut into 1/2-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
3 teaspoons curry powder
1 teaspoon salt
2 bay leaves
1 (14.5-oz.) can diced tomatoes, undrained
2 cups coarsely chopped fresh spinach
1/2 cup low-fat plain yogurt

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

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