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Slow-Cooker Brown Lentil Soup

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

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

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.

  • 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 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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