Vegetable Lentil Soup

Name: Vegetable Lentil Soup
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 6 servings (about 2 quarts)
Cuisine: Europe, Italian
Ingredients: 3 cups cubed peeled butternut squash; 1 cup chopped carrots; 1 cup chopped onion; 1 cup dried lentils, rinsed; 2 garlic cloves, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 4 cups vegetable broth; 1 can (14-1/2 ounces) Italian diced tomatoes, undrained; 2 cups frozen cut green beans (about 8 ounces)

TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours YIELD: 6 servings (about 2 quarts)

Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin

Ingredients

3 cups cubed peeled butternut squash
1 cup chopped carrots
1 cup chopped onion
1 cup dried lentils, rinsed
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups vegetable broth
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 cups frozen cut green beans (about 8 ounces)

Directions

1. Place the first 8 ingredients in a 5-qt. slow cooker. Cook, covered, on low until lentils are tender, about 4 hours.
2. Stir in tomatoes and beans. Cook, covered, on high until heated through, about 30 minutes.

Nutrition Facts

1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.

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