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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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Curry gives a different taste sensation to this chili-like soup from Christina Till of South Haven, Michigan. It's delicious with a dollop of sour cream, she reports. My family welcomes it with open arms- and watering mouths. Ingredients:
4 cups water |
1 can (28 ounces) crushed tomatoes |
3 medium potatoes, peeled and diced |
3 medium carrots, thinly sliced |
1 cup dried lentils, rinsed |
1 large onion, chopped |
1 celery rib, chopped |
4 teaspoons curry powder |
2 bay leaves |
2 garlic cloves, minced |
1-1/2 teaspoons salt, optional |
Directions:
1. In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Season with salt if desired. Discard bay leaves. Yield: 10 servings (2-1/2 quarts).
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