Slow-Cooker Brown Lentil Soup

Slow-Cooker Brown Lentil Soup

Ground cumin gives a slight Southwestern spin to hearty lentil soup.

Prep Time

15

Minutes

Total Time

8:15

Hrs:Mins

Makes

7

servings

1
bag (1 lb) dried brown lentils, sorted, rinsed
2
medium carrots, chopped (about 1 cup)
1
large onion, chopped (about 1 cup)
3
cloves garlic, finely chopped
2
cartons (32 oz each) Progresso® chicken broth (8 cups)
1
can (6 oz) tomato paste
1/2
cup dry sherry or Progresso® chicken broth
1 1/2
teaspoons ground cumin
1
teaspoon dried thyme leaves
  1. Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
  2. Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.
Makes 7 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Lentils are rich in protein, fiber, iron and folic acid. They are also low in calories and fat.
Got leftovers? Since lentils continue to absorb liquid, you may have to add a little more chicken broth to the soup when you reheat it. Just stir in broth until the soup is the desired consistency.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 280
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1180mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 12g,
    • Sugars 7g),
  • Protein 21g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.