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Slow-Cooker Lentil, Carrot & Potato Soup
Puréeing some of the lentil-vegetable mixture, and then combining it with the remaining vegetables and lentils gives the soup a texture that satisfies those who love a creamy soup and those who prefer it chunky. Serve this slow-cooker lentil soup with crackers.
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Ingredients
Directions
Tips
Multicooker Directions: In Step 1, stir together the stock, water, sweet potato, carrots, russet potato, lentils, onions, celery, garlic, thyme sprigs, bay leaf, salt, and pepper in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the vegetables and lentils are tender, about 8 hours. Remove and discard the thyme sprigs and bay leaf. Turn off the cooker. Complete Step 2.
Nutrition Facts
Serving Size:
about 1 1/2 cups Per Serving:
303 calories; protein 11g; carbohydrates 43g; dietary fiber 9g; sugars 5g; fat 11g; saturated fat 1g; sodium 450mg.
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