CHICKEN LENTILS SLOW COOKER RECIPES

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EASY SLOW COOKER LENTIL SOUP - KITCHN



Easy Slow Cooker Lentil Soup - Kitchn image

Wholesome and satisfying, this vegetarian lentil soup is how to reboot after a season of overindulgence.

Provided by Patty Catalano

Categories     Main dish    Lunch    Dinner    Soup

Total Time 0S

Yield 4

Number Of Ingredients 16

4 cups (1 quart) low-sodium vegetable broth
1 (14-ounce) can diced tomatoes (do not drain)
1 small yellow onion, diced
1 medium carrot, diced
1 medium celery stalk, diced
1 cup green lentils
1 tablespoon olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon tomato paste
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
2 teaspoons red wine vinegar
Options for serving: plain yogurt, olive oil, chopped fresh parsley or cilantro leaves

Steps:

  • Place all the ingredients except the vinegar in a 3 1/2- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
  • Remove the bay leaf and stir in the red wine vinegar. Ladle into bowls and top with a dollop of yogurt, a drizzle of olive oil and chopped fresh parsley or cilantro if desired.

Nutrition Facts : SaturatedFatContent 0.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 25.8 g, SugarContent 3.6 g, ServingSize Serves 6, ProteinContent 8.9 g, FatContent 3.0 g, Calories 158 cal, SodiumContent 366.2 mg, FiberContent 5.5 g, CholesterolContent 0 mg

EASY SLOW COOKER LENTIL SOUP - KITCHN



Easy Slow Cooker Lentil Soup - Kitchn image

Wholesome and satisfying, this vegetarian lentil soup is how to reboot after a season of overindulgence.

Provided by Patty Catalano

Categories     Main dish    Lunch    Dinner    Soup

Total Time 0S

Yield 4

Number Of Ingredients 16

4 cups (1 quart) low-sodium vegetable broth
1 (14-ounce) can diced tomatoes (do not drain)
1 small yellow onion, diced
1 medium carrot, diced
1 medium celery stalk, diced
1 cup green lentils
1 tablespoon olive oil, plus more for serving
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon tomato paste
1 bay leaf
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon smoked paprika
2 teaspoons red wine vinegar
Options for serving: plain yogurt, olive oil, chopped fresh parsley or cilantro leaves

Steps:

  • Place all the ingredients except the vinegar in a 3 1/2- to 4-quart slow cooker and stir to combine. Cover and cook on the LOW setting until the lentils are tender, about 8 hours.
  • Remove the bay leaf and stir in the red wine vinegar. Ladle into bowls and top with a dollop of yogurt, a drizzle of olive oil and chopped fresh parsley or cilantro if desired.

Nutrition Facts : SaturatedFatContent 0.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 25.8 g, SugarContent 3.6 g, ServingSize Serves 6, ProteinContent 8.9 g, FatContent 3.0 g, Calories 158 cal, SodiumContent 366.2 mg, FiberContent 5.5 g, CholesterolContent 0 mg

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