French Len­til & Car­rot Soup

Taste of Home - - RECIPE INDEX -

It’s crazy how a few sim­ple in­gre­di­ents can make such a dif­fer­ence. Use cubed or chopped ro­tis­serie chicken for an easy week­night meal.

—Colleen Delawder, Hern­don, VA

Prep: 15 min.

• Cook: 61/4 hours Makes: 6 serv­ings

In a 5- or 6-qt. slow cooker, com­bine the first seven in­gre­di­ents; cook on low un­til lentils are ten­der, 6-8 hours. Stir in chicken and cream. Cover and con­tinue cook­ing un­til heated through, about 15 min­utes.

11/2 cups: 338 cal., 8g fat (3g sat. fat), 53mg chol., 738mg sod., 39g carb.

(5g sug­ars, 7g fiber), 29g pro. Di­a­betic ex­changes: 3 lean meat, 2 starch, 1 veg­etable.

5 large car­rots, peeled and sliced

11/2 cups dried green lentils, rinsed

1 shal­lot, finely chopped

2 tsp. herbes de Provence

1/2 tsp. pep­per

1/4 tsp. kosher salt

6 cups re­duced-sodium chicken broth

2 cups cubed ro­tis­serie chicken

1/4 cup heavy whip­ping cream

French Len­til & Car­rot Soup

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