Lentil Minestrone Soup - slow cooker

By bridgetinma

Nutrition Facts
Serving Size 452 g
Amount Per Serving
Calories 290 Calories from Fat 16
% Daily Value*
Total Fat 1.8g 3%
Trans Fat 0.0g
Cholesterol 2mg 1%
Sodium 305mg 13%
Total Carbohydrates 49.2g 16%
Dietary Fiber 22.4g 90%
Sugars 6.6g
Protein 20.2g

Vitamin A 76% • Vitamin C 44%
Calcium 7% • Iron 34%

Nutrition Grade A
* Based on a 2000 calorie diet
Nutritional Analysis
Good points

Very low in saturated fat
Very low in cholesterol
Very high in dietary fiber
High in iron
High in manganese
High in phosphorus
High in potassium
High in thiamin
Very high in vitamin A
High in vitamin C

Ingredients

• 2 cups lentils, rinsed
• 1/2 cup diced celery
• 1/2 cup diced carrot
• 1 onion, peeled and diced
• 4 cloves garlic, minced
• 1 (28-ounce) can diced tomatoes (with juice!)
• 1 tablespoon Italian seasoning
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 cups hearty torn greens, like kale or chard (if you'd prefer spinach, stir in before serving)
• 4 cups vegetable or chicken broth (optional: add another 1 to 2 cups of broth if you'd like before serving)

Details

Adapted from crockpot365.blogspot.com

Preparation

Step 1

Use a 6-quart slow cooker. Put the rinsed lentils into the bottom of an empty insert. Add the diced celery, carrot, onion, and garlic (if you have a food processor, it might be helpful to use). Add the entire can of diced tomatoes, and add the seasonings and torn greens. Stir in the broth (I used chicken, but any broth will work just fine).
Cover, and cook on low for 8 to 10 hours, or until the lentils are soft. If you'd like to stretch this to feed more, or for a thinner soup, feel free to add more broth.

Serve with grated Parmesan cheese, if desired, and a hunk of garlic bread.