LENTIL SLOW COOKER RECIPES

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SLOW-COOKER BROWN LENTIL SOUP RECIPE - BETTYCROCKER.COM



Slow-Cooker Brown Lentil Soup Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 8 hours 15 minutes

Prep Time 15 minutes

Yield 7

Number Of Ingredients 9

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:

  • Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix ingredients.
  • Cover; cook on Low heat setting 8 to 10 hours. Stir well before serving.

Nutrition Facts : Calories 280 , CarbohydrateContent 47 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 12 g, ProteinContent 21 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 1180 mg, SugarContent 7 g, TransFatContent 0 g

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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