Lentil-tortellini Soupcrockpot, soups/stews, vegetables 0.50 cup dry lentils 2.00 cup coarsely shredded carrots 1.00 large onion; finely chopped 1.00 chopped cooked ham or canadian-styl; e bacon 2.00 garlic cloves; minced 2.00 tablespoon chopped fresh basil 1.50 tablespoon fresh thyme leaves 0.25 teaspoon pepper 5.00 cup low-sodium chicken broth or vegetab; le broth 1.00 cup water 9.00 oz tortellini; cheese-filled; refrigerat 4.00 cup fresh spinach leaves; torn Rinse lentils; drain. Place in a crockery cooker. Add carrots, onion, ham or bacon, garlic, and pepper. If you are substituting dried herbs for fresh, add them now. Pour broth and water over all. Cover and cook as directed for desired heat setting: LOW HEAT: for 6+1/2 to 7 hours; HIGH: for 3+1/4 to 3+1/2 hours. Adding the pasta (If using low heat, reset to high.) Stir in tortellini. Cover and cook 30 more minutes on high. Stir in fresh spinach, and fresh herbs if using. Serve at once. [PER SERVING: 245 cals, 5g fat (16% cff). 4g fiber, 35g carbs, 16g protein. Sodium can be high from ham or bacon and cheese: from 972mg to 1,023mg. ] [PER SERVING without ham/bacon: 212 cals, 3g fat, 723mg sodium.] NOTES : Lentils, Canadian bacon, and cheese-filled tortellini make this soup a hearty meal in itself. A small salad and fruit are all you will need to round it out. Accompany with bread sticks or a corn muffin (optional). Crockpot should hold from 3+1/2 to 5 quarts. Serves 6. Time: 20 minutes prep and less than 4 or 8 hours cooking. *Recipe from NEW FLAVORS FROM YOUR CROCKERY COOKER, Better Homes and Gardens (1998 isbn 0-696-20855-5). - Pat Hanneman kitpath@earthlink.net 9/18/98 Recipe by: NEW FLAVORS FROM YOUR CROCKERY COOKER Posted to KitMailbox Digest by Pat Hanneman |
