SLOW COOKER LENTIL RICE SOUP
I know a busy schedule is just the way of life nowadays, so here is a quick slow cooker soup that's super easy and yummy too! Rice, lentils and mixed veggies seasoned with garlic, salt and pepper.
Provided by Renee Kralic
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 7h20m
Yield 11
Number Of Ingredients 11
Steps:
- Place the lentils, rice, carrots, celery, onion, water, broth, garlic powder, ground black pepper and salt in a slow cooker.
- Cover and cook on low setting for 7 to 8 hours. Stir in the mushrooms 1 hour before serving.
Nutrition Facts : Calories 260.5 calories, Carbohydrate 49.6 g, Fat 1.5 g, Fiber 12.5 g, Protein 12.2 g, SaturatedFat 0.3 g, Sodium 698.7 mg, Sugar 2.3 g
SLOW COOKER LENTIL RICE SOUP
Time 7h
Yield 8
Number Of Ingredients 12
Steps:
- Combine the lentils, rice, carrots, celery, onion, water, broth, garlic powder, oregano, and bay leaf in the crock pot. Stir well. Cover the crock pot and cook on low heat for 6 hours. Add the sliced mushrooms and stir well. Cook on low for 1 more hour or until the lentils are tender and the mushrooms and other vegetables are cooked. Remove the bay leaf before serving. Season to taste with salt and pepper.
SLOW-COOKER MEDITERRANEAN LENTIL SOUP
Provided by Jeff Mauro, host of Sandwich King
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 13
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
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
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.
SLOW-COOKER HOMEMADE CHICKEN AND RICE SOUP
Using the slow cooker takes some of the effort out of making from-scratch meals. The long cook time helps develop great homemade flavor in this Crock-Pot chicken and rice soup. —Kevin Bruckerhoff, Columbia, Missouri
Provided by Taste of Home
Categories Lunch
Time 8h15m
Yield 4 quarts
Number Of Ingredients 11
Steps:
- In a 6-qt. slow cooker, place water, chicken, salt, pepper and poultry seasoning. Cover and cook on low 6-7 hours or until chicken is tender. , With a slotted spoon, remove chicken from broth. When cool enough to handle, remove meat from bones; discard skin and bones. Cut chicken into bite-sized pieces. Skim fat from broth; add chicken and next 5 ingredients. Cover and cook on high 1-2 hours or until vegetables and rice are tender. If desired, sprinkle with parsley.
Nutrition Facts : Calories 202 calories, Fat 6g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 513mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
SLOW COOKER LENTIL AND HAM SOUP
Come home at the end of the day to a richly spiced broth filled with lentils, ham and veggies. Pair it up with cornmeal muffins and you have a great meal!
Provided by queendiva1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 11h20m
Yield 6
Number Of Ingredients 14
Steps:
- In a 3 1/2 quart or larger slow cooker combine the lentils, celery, carrots, onion, garlic and ham. Season with basil, thyme, oregano, the bay leaf and pepper. Stir in the chicken broth, water and tomato sauce. Cover and cook on Low for 11 hours. Discard the bay leaf before serving.
Nutrition Facts : Calories 222 calories, Carbohydrate 26.3 g, Cholesterol 19.7 mg, Fat 6.1 g, Fiber 11.4 g, Protein 15.1 g, SaturatedFat 2 g, Sodium 1169.6 mg, Sugar 4.3 g
LENTIL AND WILD RICE SOUP (CROCK POT)
A smokey lightly spicy hearty soup made easily in the crock pot. Having chorizos and chipoltes for heat. Saving the spinach till the end for brightness and freshness. Have your freezer bags ready to save the leftovers. Leftovers are great for last minute meal. Defrost in microwave oven and ready to go.
Provided by Rita1652
Categories Chowders
Time 6h15m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Place all ingredients except spinach in slow cooker, pour water over all just to cover,.
- cook on low for 6 hours or until wild rice and vegetables are tender.
- Remove ham bone and take any meat left on it and place back in soup.
- Stir in spinach and drizzle sherry during last 15 minutes of cooking.
Nutrition Facts : Calories 87.2, Fat 4.7, SaturatedFat 1.8, Cholesterol 10.6, Sodium 408.6, Carbohydrate 6.6, Fiber 2.1, Sugar 1.7, Protein 4.8
LENTIL AND BROWN RICE SOUP
The first time I made this soup, I thought our teenage son would turn up his nose. Much to my delight-and surprise-he loved every bite! I know you will, too.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 12-14 servings (3-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a Dutch oven or soup kettle, combine all ingredients except vinegar; bring to a boil. Reduce heat; cover and simmer for 35-45 minutes or until lentils and rice are tender, stirring occasionally. Stir in vinegar if desired.
Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 624mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.
SLOW COOKER LENTIL SOUP WITH SAUSAGE AND APPLES
This simple slow cooker lentil soup is flavored with tart apple and hearty smoked sausage, and finished with a little sour cream and mustard. If you don't have time to sauté the onions and apples, you can skip that step, going straight to Step 2 and putting the ingredients directly into the slow cooker. Small green lentils (also called French lentils or lentils du Puy) have a peppery flavor and keep their shape when cooked instead of falling apart, giving the soup an appealing texture. However, you could also use black lentils or easier-to-find brown lentils, but keep in mind that brown lentils will fall apart as they cook, creating a thicker stew. (Here is the stovetop version of this soup.)
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 8h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large (12-inch) skillet over medium-high heat. Add the onion, season with salt, and cook, stirring, until the onion is translucent, about 5 minutes. Add half the diced apples and cook, stirring until softened, adjusting the heat as necessary to avoid scorching, about 5 minutes. Add the celery, garlic, sage and thyme, and stir to combine. Pour in the cider and let it come to a bubble. Scrape the mixture into a 6- to 8-quart slow cooker.
- Add the sausage, lentils, nutmeg, 1 teaspoon salt and a generous amount of black pepper to the slow cooker; pour in 3 cups water. Cover and cook on low until the lentils are tender and the flavors are mellowed and blended, about 8 hours. The soup holds well on the warm setting.
- Just before you are ready to eat, add the vinegar. Stir together the sour cream with the mustard, then stir the mixture into the soup. Taste and add more salt and pepper if necessary. Serve in bowls topped with the scallions and remaining chopped apple.
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