Slow-Cooker Lentil and Spinach Soup

Slow-Cooker Lentil and Spinach Soup

Enjoy this hearty slow cooked soup that features lentils, spinach and Progresso® chicken broth – a delicious dinner recipe.

Prep Time

10

Minutes

Total Time

9:10

Hrs:Mins

Makes

8

servings

4
teaspoons olive oil
1
large onion, finely chopped (1 cup)
4
cloves garlic, finely chopped
1
tablespoon tomato paste
1 1/2
cups sliced carrots (4 medium)
1
cup dried lentils (8 oz), sorted, rinsed
1
carton (32 oz) Progresso® chicken broth (4 cups)
1
carton (32 oz) vegetable broth (4 cups)
4
slices bacon, chopped
2
dried bay leaves
1
teaspoon dried thyme leaves
3/4
teaspoon salt
1/2
teaspoon pepper
1
bag (6 oz) fresh baby spinach leaves
  1. Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
  2. Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.
Makes 8 servings (about 1 1/3 cups)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation Tip
This soup can easily turn vegetarian by replacing the chicken broth with a second carton of vegetable broth and omitting the bacon.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 170
    • Total Fat 4 1/2g
      • (Saturated Fat 1g,),
    • Sodium 1240mg;
    • Total Carbohydrate 23g
      • (Dietary Fiber 8g,
    • Protein 10g;
    Percent Daily Value*:
      Exchanges:
      • 1 1/2 Starch;
      • 1 Very Lean Meat;
      • 1/2 Fat;
      Carbohydrate Choices:
      • 1 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.