cups reduced-sodium chicken broth
medium onion, cut into thin wedges
cups chopped celery (3 stalks)
cups thinly sliced carrot (3 medium)
cup brown lentils, rinsed and drained
ounces cooked ham, diced
teaspoons dried thyme, crushed
cups shredded fresh spinach
ounce Parmesan cheese, shaved
- In a 4- to 5-quart slow cooker, combine broth, the water, onion, celery, carrot, lentils, ham, and thyme.
- Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
- Stir in spinach. Ladle into bowls. Top each serving with Parmesan cheese. Makes 6 servings.
Nutrition Facts(Lentil-Ham Soup)
- Per serving:
- 186 kcal cal.,
- 2 g fat
- (1 g sat. fat,
- 0 g polyunsaturated fat,
- 0 g monounsatured fat),
- 14 mg chol.,
- 849 mg sodium,
- 26 g carb.,
- 12 g fiber,
- 4 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet