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 min
  • Total Time 9 hr 10 min
  • Servings 8

Ingredients

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.

Expert Tips

This soup can easily turn vegetarian by replacing the chicken broth with a second carton of vegetable broth and omitting the bacon.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
,
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1g,
1%
),
Sodium
1240mg
1240%;
Total Carbohydrate
23g
23%
(Dietary Fiber
8g
8%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
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.