Slow Cooker Creamy Lentil Soup Food

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SLOW-COOKER CREAMY LENTIL SOUP



Slow-Cooker Creamy Lentil Soup image

Give your typical lentil soup recipe extra life with chicken broth, spices and cream cheese. Try this Slow-Cooker Creamy Lentil Soup recipe for a delicious main.

Provided by My Food and Family

Categories     Soup Recipes

Time 7h15m

Yield 10 servings, 1 cup each

Number Of Ingredients 10

2 Tbsp. butter
1 large onion, chopped
1 qt. (4 cups) water
2 cans (14.5 oz. each) fat-free reduced-sodium chicken broth
1/4 cup KRAFT Asian Toasted Sesame Dressing
1 lb. dry lentils, rinsed
1 can (6 oz.) tomato paste
1/2 tsp. ground cumin
1/4 tsp. ground red pepper (cayenne)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened

Steps:

  • Melt butter in medium skillet on medium heat. Add onions; cook 8 min. or until tender, stirring frequently. Add to slow cooker.
  • Stir in all remaining ingredients except cream cheese; cover with lid. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours) until lentils are tender.
  • Add cream cheese; whisk until cream cheese is completely melted and soup is well blended.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 420 mg, Carbohydrate 34 g, Fiber 15 g, Sugar 5 g, Protein 14 g

SLOW COOKER LENTIL SOUP



Slow Cooker Lentil Soup image

Lentil soup is perfect for the slow cooker. Just throw all the ingredients into the slow cooker in the morning and come home to a delicious soup.

Provided by CPolencheck

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes     Ham Soup

Time 6h20m

Yield 10

Number Of Ingredients 12

7 cups water
1 pound cooked, smoked lean ham, cut into chunks
1 (14.5 ounce) can low-sodium diced tomatoes, undrained
1 ¾ cups dried lentils, rinsed
8 ounces chopped onion
6 ounces sliced carrots
6 ounces chopped celery
5 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt
½ teaspoon dried thyme, or more to taste
1 bay leaf

Steps:

  • Combine water, ham, tomatoes, lentils, onion, carrots, celery, garlic, pepper, salt, thyme, and bay leaf in a slow cooker.
  • Cover and cook on LOW until lentils and vegetables are as soft as you like, 6 to 8 hours. Remove bay leaf before serving.

Nutrition Facts : Calories 258.5 calories, Carbohydrate 26.7 g, Cholesterol 25.4 mg, Fat 8.9 g, Fiber 11.8 g, Protein 18 g, SaturatedFat 3.1 g, Sodium 736.5 mg, Sugar 3.7 g

SLOW COOKER CREAMY LENTIL SOUP



Slow Cooker Creamy Lentil Soup image

Simple flavors and a rustic touch will make this soup an instant home-cooked favorite, especially on chilly, wintry days. Inexpensive dried lentils make up the bulk of the soup, helping fill in your fiber gaps and keep you full longer. Chickpeas are the secret ingredient to achieve supreme creaminess, which become delightfully smooth when blended, and sneak in an extra 3g fiber per serving.

Provided by Cooking Light

Time 7h

Yield Serves 5 (serving size: about 1 1/2 cups)

Number Of Ingredients 16

Cooking spray
4 cups reduced-sodium vegetable broth
1 cup uncooked green lentils
1 cup chopped yellow onion
3/4 cup chopped carrots
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
5 thyme sprigs
4 garlic cloves, minced
1 (15-oz.) can unsalted chickpeas, rinsed and drained
3/4 cup water
2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 cups thinly sliced lacinato kale
1/2 teaspoon sherry or red wine vinegar

Steps:

  • Coat a 5- to 6-quart slow cooker with cooking spray. Place broth and next 8 ingredients (through garlic) in slow cooker; stir well. Cover and cook on low 7 hours.
  • Process chickpeas, 3/4 cup water, oil, and lemon juice in a blender until smooth. Add chickpea mixture and kale to slow cooker; stir well. Cover and cook on low 30 minutes. Stir in vinegar.

Nutrition Facts : Calories 312, Carbohydrate 47 g, Fat 7 g, Fiber 12 g, Protein 15 g, SaturatedFat 1 g, Sodium 547 mg, Sugar 5 g

SLOW-COOKER MEDITERRANEAN LENTIL SOUP



Slow-Cooker Mediterranean Lentil Soup image

Provided by Jeff Mauro, host of Sandwich King

Time 4h30m

Yield 8 to 10 servings

Number Of Ingredients 13

Two 32-ounce boxes chicken stock (8 cups)
1 cup diced carrots
1 cup green lentils, rinsed
1/2 cup jarred marinated artichokes, drained
1/2 cup diced celery
1/2 cup sun-dried tomatoes in oil, drained and julienned, plus 1 tablespoon oil from the jar
1 teaspoon vegetable bouillon paste
3 sprigs fresh oregano
1 onion, diced
2 cups escarole, julienned
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
Crusty bread, for serving

Steps:

  • Place the chicken stock, carrots, lentils, artichokes, celery, sun-dried tomatoes and tablespoon of their oil, bouillon paste, oregano and onion in a slower cooker. Cook until the lentils are tender, on high for 4 hours or low for 8 hours. Stir in the escarole, lemon zest and juice and let sit 5 to 10 minutes. Season with salt and pepper and serve with crusty bread alongside.

SLOW COOKER LENTIL AND RICE SOUP



Slow Cooker Lentil and Rice Soup image

Very easy and very thrifty. Use any combination of liquids, (ex-more broth, no water) but make sure you have 6 cups.

Provided by ASRing

Categories     Clear Soup

Time 7h20m

Yield 10 serving(s)

Number Of Ingredients 9

4 cups low sodium chicken broth
2 cups water
1 small onion, chopped
2 carrots, chopped
1 stalk celery, chopped
2 tablespoons garlic, minced
1/2 teaspoon dried thyme
1/2 cup dry lentils
1/2 cup brown rice

Steps:

  • Place all ingredients in a small slow cooker. Cover and cook on low for 7 to 8 hours or until lentils and rice are cooked.

CREAMY TOMATO AND LENTIL SLOW COOKER SOUP



Creamy Tomato and Lentil Slow Cooker Soup image

a spicy soup based on a Breville recipe in the slow cooker's sample recipes. I have modified this a bit - see which version you prefer.Originally it included 4 cloves garlic, 3 tsp minced chilli and you stirred 1/3 cup sun dried tomato pesto through at the end. I found this too hot. Even this version is fairly spicy but yummy! Next time I make it I will leave out the chilli altogether and just add sun dried tomato pesto.

Provided by maggie in australia

Categories     One Dish Meal

Time 4h10m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 medium Spanish onions, sliced
2 garlic cloves, crushed
1 teaspoon red chili pepper flakes
6 cups tinned crushed tomatoes
6 cups vegetable stock
1/2 cup tomato paste
1 1/2 tablespoons brown sugar
1 1/2 cups red lentils
1 1/4 cups cream
1/3 cup sun-dried tomato pesto (optional)

Steps:

  • Heat oil in a non stick pan. Cook onion over medium heat until golden. Add garlic and chilli and cook for about 1 minute.
  • Place onion mix in slow cooker. Stir in tomatoes, stock, tomato paste, brown sugar and lentils.
  • Cover with lid and cook on LOW 6-8 hours or HIGH 4 hours.
  • Stir in cream 1/2 hour before end of cooking, replace lid and continue to cook.
  • The orginal recipe says to ladle into bowls and top with 2 tsp sundried tomato pesto. Serve hot with crusty bread.

Nutrition Facts : Calories 299.4, Fat 15.9, SaturatedFat 7.9, Cholesterol 41.5, Sodium 152.1, Carbohydrate 31, Fiber 5.2, Sugar 5.7, Protein 10.9

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