| Servings: 9 cups |
Ingredients
- 2 cups dry lentils (any colour)
- 8 cups (2 cartons) chicken or vegetable stock, no salt added
- 1 lb baby carrots or cut up carrots
- 1 1/2 cups sliced celery
- 1 tbsp onion powder
- 1/4 cup balsamic vinegar
- Salt substitute (21 Salute or other) to taste after cooking
- Freshly ground black pepper
Directions
1. Sort through the lentils and discard any spoiled or misshapen ones. Place in a colander and rinse well before adding them to the slow cooker
2. Combine all ingredients in your slow cooker and cook for 8-10 hours on low, or until the lentils are fully cooked.
Recipe adapted from thegraciouspantry
Is it possible to add the complete nutrition information
Calculated in myfitnesspal
Calories 209
Fat 0.8
Carbs 38
Protection in 13.4
Calculated in myfitnesspal
Calories 209
Fat 0.8
Carbs 38
Protein 13.4
Stay warm with this healthy slow cooker lentil and vegetable soup recipe. It’s one of those amazing set-it-and-forget-it recipes and is great for making for healthy meals to take for lunch throughout the week! Cook on high for 5 hours, or low for 8 hours (low is preferred). Stir a few times throughout the cooking. If you like a more brothy soup, add in 1-2 cups additional stock.