Curry gives a tasty sensation to this hearty vegetarian specialty. It’s delicious with a dollop of sour cream. My family gets so excited every time I make it.
—CHRISTINA TILL SOUTH HAVEN, MI
PREP: 15 MIN. • COOK: 8 HOURS • MAKES: 10 SERVINGS (2 1/2 QUARTS)
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
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.