Moroccan Lentil Soup with Mustard Greens

1 onion, chopped fine

2 garlic cloves, minced

1 teaspoon canola oil

1 teaspoon garam masala

¾ teaspoon ground coriander

⅛ teaspoon cayenne pepper

8 cups vegetable broth

1 cup French green lentils, picked over and rinsed

Salt and pepper

12 ounces mustard greens, stemmed and sliced ½ inch thick

4 ounces pitted dates, chopped (¾ cup)

½ cup 2 percent Greek yogurt

¼ cup chopped fresh parsley

1 tablespoon lemon juice

Microwave onion, garlic, oil, garam masala, coriander and cayenne in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to 4-quart to 7-quart slow cooker. Stir in broth, lentils and ¼ teaspoon salt. Cover and cook until lentils are tender, 7 to 9 hours on LOW or 4 to 6 hours on HIGH.

Stir mustard greens and dates into soup, cover, and cook on high until greens are tender, 20-30 minutes. Season with salt and pepper to taste.

Combine yogurt, parsley, lemon juice, and ⅛ teaspoon pepper in bowl. Season with salt and pepper to taste. Top individual portions of soup with yogurt mixture before serving.

Serves six.

Nutrition values per serving: 210 calories, 2 g fat (0 saturated), 42 g carbohydrates, 8 g fiber, 10 g protein, 0 cholesterol, 1110 mg sodium.

SaltSense: Using low-sodium broth reduces sodium per serving to 290 mg.

"Healthy Slow Cooker Revolution" America's Test Kitchen (2015)