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full 2 1/2 qt. crock pot
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Ingredients
| 8 |
oz lentils |
| 28 |
ounce diced tomatoes |
| 1/2 |
large onion, chopped |
| 5 |
carrots, chopped |
| 5 |
stalks celery, chopped |
| 1/2 |
cup red wine |
| 1 |
cup white wine |
| 3 |
cloves garlic |
| 36 |
grams bouillon |
| 1 |
pinch salt (or Lawry's) |
| 1 |
pinch sugar (or Lawry's) |
| 1 |
pinch paprika (or Lawry's) |
| 1 |
pinch red pepper flakes |
| 1/2 |
T curry powder |
| 30 |
ounces water |
Directions
- Rinse dried lentils well.
- Mix all ingredients in crock pot with only about enough water to cover vegetaables.
- Turn on high for about 4 hours.
- Add more seasonings and water as needed.
- To thicken stew/soup, blend with hand blender to mush up about 1/2 the lentils and veggies.
- Soup should be about the consistency of a thin stew.
Categories
Soup, Vegetarian
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Serving Size 182.6g |
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Amount Per Serving |
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Total Carbohydrates 15.0g 5%
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| Vitamin A 59% |
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Vitamin C 16% |
| Calcium 3% |
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Iron 9% |
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation.
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Legend
Calorie Breakdown (?)
Daily Values (?)
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Nutritional Analysis
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