Crock Pot Lentil Soup
#1
Crock Pot Lentil Soup
Recipe Makes 6-8 Servings (The recipe said 1 serving is 1.5 cups, but I figured only on 1 cup. That was enough to fill me up)
Serves: 8-10
Ingredients
Add in 20 Minutes Before Cooking Time Ends:
Instructions
Nutritional Data:
Amount Per Serving (For 1c cooked lentils. I think the vegetables, as little as there is in a serving, is negligible and I didn't know exactly how much of each thing would be in a scoop.)
Calories 160.0, Calories from Fat 119.3g, Fat 13.3g, Saturated Fat 1.7g Polyunsaturated Fat 2.6g, Monounsaturated Fat 4.4g, Sodium 430.0mg, Potassium 640.0mg, Carbohydrate 36.7g, Fiber 14.5g, Protein 16.4g
Serves: 8-10
Ingredients
- 3 medium carrots, chopped (or 4 small or 2 large)
- 2 celery stalks, chopped
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1 large clove shallot, chopped
- 2 cups dry green lentils (rinsed)
- 8 cups Vegetable stock
- 1 14-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
Add in 20 Minutes Before Cooking Time Ends:
- 1 head of Swiss Chard, cleaned and cut into bite-size pieces (I used baby spinach)
- 1½ teaspoons red wine vinegar
- 2 teaspoons Kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
Instructions
- Chop carrots, celery, onions and garlic with a food processor (just a couple pulses) and put in pot.
- Pour in stock (I used low sodium chicken stock instead of vegetable stock)
- Add lentils, tomatoes, bay leaf and thyme.
- I added the rest of the ingredients after cooking on high for 4 hours (6-8 on low) and let the spinach wilt.
Nutritional Data:
Amount Per Serving (For 1c cooked lentils. I think the vegetables, as little as there is in a serving, is negligible and I didn't know exactly how much of each thing would be in a scoop.)
Calories 160.0, Calories from Fat 119.3g, Fat 13.3g, Saturated Fat 1.7g Polyunsaturated Fat 2.6g, Monounsaturated Fat 4.4g, Sodium 430.0mg, Potassium 640.0mg, Carbohydrate 36.7g, Fiber 14.5g, Protein 16.4g
Last edited by JediMindTricks; 07-07-2014 at 03:14 PM.
#2
FitDay Member
Join Date: Aug 2014
Posts: 1
Fat Content?
Recipe Makes 6-8 Servings (The recipe said 1 serving is 1.5 cups, but I figured only on 1 cup. That was enough to fill me up)
Serves: 8-10
Ingredients
Add in 20 Minutes Before Cooking Time Ends:
Instructions
Nutritional Data:
Amount Per Serving (For 1c cooked lentils. I think the vegetables, as little as there is in a serving, is negligible and I didn't know exactly how much of each thing would be in a scoop.)
Calories 160.0, Calories from Fat 119.3g, Fat 13.3g, Saturated Fat 1.7g Polyunsaturated Fat 2.6g, Monounsaturated Fat 4.4g, Sodium 430.0mg, Potassium 640.0mg, Carbohydrate 36.7g, Fiber 14.5g, Protein 16.4g
Serves: 8-10
Ingredients
- 3 medium carrots, chopped (or 4 small or 2 large)
- 2 celery stalks, chopped
- 1 large yellow onion, chopped
- 3 cloves garlic, chopped
- 1 large clove shallot, chopped
- 2 cups dry green lentils (rinsed)
- 8 cups Vegetable stock
- 1 14-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
Add in 20 Minutes Before Cooking Time Ends:
- 1 head of Swiss Chard, cleaned and cut into bite-size pieces (I used baby spinach)
- 1½ teaspoons red wine vinegar
- 2 teaspoons Kosher salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon ground cumin
Instructions
- Chop carrots, celery, onions and garlic with a food processor (just a couple pulses) and put in pot.
- Pour in stock (I used low sodium chicken stock instead of vegetable stock)
- Add lentils, tomatoes, bay leaf and thyme.
- I added the rest of the ingredients after cooking on high for 4 hours (6-8 on low) and let the spinach wilt.
Nutritional Data:
Amount Per Serving (For 1c cooked lentils. I think the vegetables, as little as there is in a serving, is negligible and I didn't know exactly how much of each thing would be in a scoop.)
Calories 160.0, Calories from Fat 119.3g, Fat 13.3g, Saturated Fat 1.7g Polyunsaturated Fat 2.6g, Monounsaturated Fat 4.4g, Sodium 430.0mg, Potassium 640.0mg, Carbohydrate 36.7g, Fiber 14.5g, Protein 16.4g