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Slow-Cooker Lentil and Spinach Soup

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By Betty Crocker Kitchens
Updated Jan 30, 2013
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Enjoy this hearty slow cooked soup that features lentils, spinach and Progresso® chicken broth – a delicious dinner recipe.

Slow-Cooker Lentil and Spinach Soup

  • Prep Time 10 min
  • Total 9 hr 10 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 4 teaspoons olive oil
  • 1 large onion, finely chopped (1 cup)
  • 4 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 1 1/2 cups sliced carrots (4 medium)
  • 1 cup dried lentils (8 oz), sorted, rinsed
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 carton (32 oz) vegetable broth (4 cups)
  • 4 slices bacon, chopped
  • 2 dried bay leaves
  • 1 teaspoon dried thyme leaves
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bag (6 oz) fresh baby spinach leaves
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
  • Step 
    2
    Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.

Nutrition

170 Calories
4 1/2g Total Fat
10g Protein
23g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Total Fat
4 1/2g
0%
Saturated Fat
1g
0%
Sodium
1240mg
0%
Total Carbohydrate
23g
0%
Dietary Fiber
8g
0%
Protein
10g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 1 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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