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Categories:
red lentils carrots celery potatoes garlic tomatoes Curry chicken bay leaves Greek yogurt fresh cilantro
Viewed: 73 - Published at: 6 years agoIngredients
- 3.5 oz dried red lentils, rinsed, drained
- 2 None small carrots, roughly chopped
- 1 stalk celery, thinly sliced
- 2 None medium potatoes, roughly chopped
- 3 cloves garlic, minced
- 1 (13.5 oz) can chopped tomatoes
- 1/2 cup mild Indian curry paste
- 4 cups chicken or vegetable stock
- 2 None dried bay leaves
- 2/3 cup Greek yogurt
- 1 cup fresh cilantro leaves, finely chopped
Method
- Combine lentils, carrots, celery, potatoes, garlic, tomatoes, curry paste, stock and bay leaves in a 4.5-quart slow cooker. Cook, covered, on low for 6 hours. Season to taste.
- Serve soup topped with yogurt and cilantro.
