SLOW COOKER LENTIL SOUP
Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.
Provided by CPolencheck
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 6h20m
Yield 10
Number Of Ingredients 12
Steps:
- Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
- Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.
Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g
FRENCH LENTIL AND CARROT SOUP
It's crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave it out if you prefer. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 6 servings (2-1/4 quarts).
Number Of Ingredients 9
Steps:
- Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Nutrition Facts : Calories 338 calories, Fat 8g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 738mg sodium, Carbohydrate 39g carbohydrate (5g sugars, Fiber 7g fiber), Protein 29g protein. Diabetic Exchanges
SLOW COOKER RED LENTIL, CHICKPEA, & COCONUT SOUP
With lentils, chickpeas, carrots, and coconut milk, this amazing vegetarian soup is hearty without being heavy. Warm curry spices, a pinch of cayenne for heat, a bit of cooling cilantro sprinkled on the top ... delicious.
Provided by Kare for Kitchen Treaty
Time 8h20m
Number Of Ingredients 14
Steps:
- In a medium saute pan over medium-low heat, melt the butter.
- Increase heat to medium and add the onion and carrots. Cook, stirring occasionally, until the onion has softened, about 4 minutes.
- Add the garlic, curry powder, cayenne powder, ginger and salt. Stir and cook for another minute.
- Add the tomato paste and pour in about a cup of the vegetable broth. Stir to get all of the bits of good stuff off of the pan, and pour the entire mixture into a 4.5 quart or larger Crock Pot.
- Add the remaining vegetable broth, red lentils, chickpeas, and coconut milk to the Crock Pot and stir.
- Cook on low for about 8 hours.
- Taste and add additional salt if necessary.
- Serve with fresh lime wedges for squeezing on top and sprigs of cilantro.
RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT
Make and share this Red Lentil and Carrot Soup With Coconut for the Crock Pot recipe from Food.com.
Provided by Geema
Categories Lentil
Time 8h20m
Yield 5 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet cook onions in the olive oil until soft.
- Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
- Add tomatoes and bring to a boil, breaking them up as you stir.
- Add carrots, lentils, lemon juice and broth.
- Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
- Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
- Serve topped with fresh cilantro and several dashes of your favorite hot sauce.
Nutrition Facts : Calories 358.7, Fat 5.1, SaturatedFat 0.8, Sodium 528, Carbohydrate 60.7, Fiber 12.2, Sugar 7.6, Protein 21.8
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- Add carrot dials (diced carrots), cumin, turmeric, coriander, paprika, pepper, and salt. Mix well and saute for 15 minutes. (If needed, add coconut oil to the pot to prevent the carrots from sticking or burning)
- Add the lentils, diced tomatoes, and vegetable broth, and mix well. Turn the heat on low, cover the pot, and simmer for 35-40 minutes, until most of the broth has been absorbed by the lentils. Stir occasionally
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5/5 (1)Estimated Reading Time 3 minsCategory Cookstr Recipes
- In a skillet, heat oil over medium heat. Add onions and carrots and cook, stirring, until softened, about 5 minutes. Add garlic, turmeric, cumin seeds, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil, breaking up with the back of a spoon. Stir in reserved lentils and stock.
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- Add the dried brown lentils, ginger, cumin, coriander, turmeric, if using the cayenne, crushed tomatoes, garlic, onion, and 3 cups of water in your crockpot. Put the lid on and set the timer for 4 hours on high or 8 hours on low.
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Ratings 186Calories 268 per servingCategory Entree, Side
- Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned.
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5/5 (7)Total Time 6 hrs 5 minsCategory Appetizer, Dinner, Lunch, SoupCalories 236 per serving
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