Balsamic vinegar and honey give this healthy soup a tangy and slightly sweet flavor. Since this soup is slow-cooked, the vegetables and lentils retain their texture and don’t turn into mush. —Colleen Delawder, Herndon, Virginia
Slow-Cooked Balsamic Lentil Soup
Slow-Cooked Balsamic Lentil Soup
Prep Time
15 min
Cook Time
5 hours
Yield
8 servings
Ingredients
- 1 carton (32 ounces) reduced-sodium chicken broth
- 3 celery ribs, chopped
- 2 medium carrots, chopped
- 2 medium red potatoes, cut into 1/2-inch cubes
- 1 cup chopped sweet onion
- 1 cup dried red lentils, rinsed
- 1 tablespoon honey
- 2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon garlic powder
- 1/4 cup balsamic vinegar
- Optional: Shaved Parmesan cheese, fresh parsley, balsamic glaze drizzle
Directions
- In a 3- or 4-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until vegetables and lentils are tender, 5-6 hours. Stir in vinegar. Garnish as desired.
Nutrition Facts
1 cup: 145 calories, 0 fat (0 saturated fat), 0 cholesterol, 459mg sodium, 28g carbohydrate (7g sugars, 4g fiber), 8g protein. Diabetic Exchanges: 2 starch.
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