Lentil-tortellini soup

6 Servings

Ingredients

Quantity Ingredient
½ cup Dry lentils
2 cups Coarsely shredded carrots
1 large Onion; finely chopped
Chopped cooked ham or Canadian-style bacon
2 Garlic cloves; minced
2 tablespoons Chopped fresh basil
1½ tablespoon Fresh thyme leaves
¼ teaspoon Pepper
5 cups Low-sodium chicken broth or vegetable broth
1 cup Water
9 ounces Tortellini; cheese-filled; refrigerated
4 cups Fresh spinach leaves; torn

Directions

Rinse lentils; drain. Place in a crockery cooker. Add carrots, onion, ham or bacon, garlic, and pepper. If you are substituting dried herbs for fresh, add them now. Pour broth and water over all.

Cover and cook as directed for desired heat setting: LOW HEAT: for 6+½ to 7 hours; HIGH: for 3+¼ to 3+½ hours.

Adding the pasta (If using low heat, reset to high.) Stir in tortellini.

Cover and cook 30 more minutes on high. Stir in fresh spinach, and fresh herbs if using. Serve at once.

[PER SERVING: 245 cals, 5g fat (16% cff). 4g fiber, 35g carbs, 16g protein.

Sodium can be high from ham or bacon and cheese: from 972mg to 1,023mg. ] [PER SERVING without ham/bacon: 212 cals, 3g fat, 723mg sodium.] NOTES : Lentils, Canadian bacon, and cheese-filled tortellini make this soup a hearty meal in itself. A small salad and fruit are all you will need to round it out. Accompany with bread sticks or a corn muffin (optional).

Crockpot should hold from 3+½ to 5 quarts. Serves 6. Time: 20 minutes prep and less than 4 or 8 hours cooking. *Recipe from NEW FLAVORS FROM YOUR CROCKERY COOKER, Better Homes and Gardens (1998 isbn 0-696-20855-5). - Pat Hanneman kitpath@... 9/18/98 Recipe by: NEW FLAVORS FROM YOUR CROCKERY COOKER Posted to KitMailbox Digest by Pat Hanneman <kitpath@...> on Sep 18, 1998, converted by MM_Buster v2.0l.

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