Ingredients
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½ cup red or green lentils
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1 cup chopped onion
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1 stalk celery, chopped
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2 cups shredded cabbage
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1 (28 ounce) can whole peeled tomatoes, chopped
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2 cups chicken broth
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3 carrots, chopped
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1 clove garlic, crushed
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1 teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon white sugar
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½ teaspoon dried basil
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½ teaspoon dried thyme
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¼ teaspoon curry powder
Directions
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Place the lentils into a stockpot or a Dutch oven and add water to twice the depth of the lentils. Bring to a boil, then lower heat and let simmer for about 15 minutes. Drain and rinse lentils; return them to the pot.
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Add onion, celery, cabbage, tomatoes, chicken broth, carrots and garlic to the pot and season with salt, pepper, sugar, basil, thyme and curry. Cook, simmering for 1 1/2 to 2 hours or until desired tenderness is achieved.
Cook's Note:
Combine ingredients in a slow cooker and cook on Low for 8 to 10 hours, or on High for about 4 hours, or until lentils have broken down and vegetables are tender.
Easy Cleanup
Try using a liner in your slow cooker for easier cleanup.
Nutrition Facts (per serving)
112 | Calories |
1g | Fat |
22g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 112 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Cholesterol 2mg | 1% |
Sodium 938mg | 41% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 8g | 29% |
Total Sugars 7g | |
Protein 6g | 13% |
Vitamin C 25mg | 27% |
Calcium 86mg | 7% |
Iron 3mg | 17% |
Potassium 590mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.