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Slow-Cooker Brown Lentil Soup

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Slow-Cooker Brown Lentil Soup
  • Prep 15 min
  • Total 8 hr 15 min
  • Servings 7
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Ground cumin gives a slight Southwestern spin to hearty lentil soup.
Updated Feb 11, 2010

Ingredients

  • 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
Make With
Make With
Progresso Broth

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Lentils are rich in protein, fiber, iron and folic acid. They are also low in calories and fat.
  • tip 2
    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

280 Calories, 1g Total Fat, 21g Protein, 47g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
10
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1180mg
49%
Potassium
1010mg
29%
Total Carbohydrate
47g
16%
Dietary Fiber
12g
50%
Sugars
7g
Protein
21g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
10%
10%
Calcium
6%
6%
Iron
40%
40%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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