A hearty meatless stew-like soup perfect for a chilly winter night. Serve with crusty bread to dip into the spicy soup and a fresh green salad for a complete meal. Start the slow cooker in the morning and come home to a delicious warm meal!
1 Tbsp olive oil
1 1/2 cups chopped sweet onion
4 garlic cloves, finely chopped
3 cups low-sodium chicken broth
1 cup dried lentils
1/2 cup chopped carrot
1/2 cup chopped celery
2 tsp curry powder
1/2 tsp ground ginger
1/4 tsp ground cinnamon
2 (14.5 oz) cans stewed tomatoes, undrained
1/2 cup half-and-half
2 Tbsp dry sherry
1. Add oil to pan and sauté garlic and onion for 3 minutes.
2. Transfer onion mixture to a 4-quart slow cooker. Stir in broth and next 7 ingredients (through tomatoes). Cover and cook on LOW for 8 hours.
3. Stir in half-and-half and sherry. Serve.
Optional: instead of the oil, cook a few bacon slices in a skillet until crispy. Remove from pan and crumble. Cook onion and garlic in the pan drippings. When soup is complete, sprinkle bacon on top and serve.
Yield: 6 servings (218 calories, 3.7 g total fat, 1.9 g saturated fat, 13.5 g protein, 32.8 g carbohydrate, 10.6 g fiber, 11 mg cholesterol)
Adapted from Cooking Light, Oxmoor House 2012