Slow-Cooked Balsamic Lentil Soup

Name: Slow-Cooked Balsamic Lentil Soup
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
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

Total Time Prep: 15 min. Cook: 5 hours.

Yield 8 servings

Contest Winner

Test Kitchen Approved

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

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.