SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 1.9 g
  • Cholesterol: 8.7 mg
  • Sodium: 262.1 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 12.7 g
  • Protein: 13.8 g

View full nutritional breakdown of Slow Cooker Spicy Lentil and Bulgur Soup calories by ingredient
Report Inappropriate Recipe

Slow Cooker Spicy Lentil and Bulgur Soup

Submitted by: ANGELAK74

Introduction

Based on recipe of same name in the American Heart Association Low-Calorie Cookbook. The main thing I changed was using fennel bulb instead of celeriac or celery. Based on recipe of same name in the American Heart Association Low-Calorie Cookbook. The main thing I changed was using fennel bulb instead of celeriac or celery.
Number of Servings: 12

Ingredients

    Carrots, raw, 1 cup, chopped
    Onions, raw, 1 large, chopped
    Fennel, 1 bulb, chopped
    Water, 1/2 cup
    Lentils, raw, 2 cups, picked over and rinsed
    Water, tap, 6 cups
    Chopped, canned tomatoes, 1, 28-oz can, undrained, or approximately 3 cups
    Red Wine Vinegar, 2 tbsp
    Granulated Sugar, 1 tbsp
    lemon zest, 1 tsp
    Pepper, red or cayenne, 1/2 tsp, or to taste
    Bulgur, dry, 1/2 cup

Directions

1. Put the carrot, onion, fennel (or celery), and 1/2 cup water in slow coker. Cook covered, on high, for about 45 minutes, or until vegetables are soft and fragrant.

2. Meanwhile, sort and rinse lentils. Add lentils and 6 cups water to slow cooker. Cook, covered, on high for 3 hours, until the lentils are soft, but not mushy.

3. Add remaining ingredients except bulgur. Cook, covered, on high for 1 hour, or until the flavours are well blended. Turn off the slow cooker.

4. Add the bulgur and let stand, covered, for 1 hour or until softened.

* I calculated NI for 12 servings. I used red lentils

Number of Servings: 12

Recipe submitted by SparkPeople user ANGELAK74.






Great Stories from around the Web


Rate This Recipe