Slow Cooker Spicy Lentil and Bulgur Soup
- Number of Servings: 12
Ingredients
Carrots, raw, 1 cup, choppedOnions, raw, 1 large, choppedFennel, 1 bulb, choppedWater, 1/2 cupLentils, raw, 2 cups, picked over and rinsedWater, tap, 6 cupsChopped, canned tomatoes, 1, 28-oz can, undrained, or approximately 3 cupsRed Wine Vinegar, 2 tbspGranulated Sugar, 1 tbsplemon zest, 1 tspPepper, red or cayenne, 1/2 tsp, or to tasteBulgur, dry, 1/2 cup
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.
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.
Nutritional Info 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
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