SLOW-COOKER LENTIL AND SPINACH SOUP

Slow-Cooker Lentil and Spinach Soup image

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h10m

Yield 8

Number Of Ingredients 14

4 teaspoons olive oil
1 large onion, finely chopped (1 cup)
4 cloves garlic, finely chopped
1 tablespoon tomato paste
1 1/2 cups sliced carrots (4 medium)
1 cup dried lentils (8 oz), sorted, rinsed
1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 carton (32 oz) vegetable broth (4 cups)
4 slices bacon, chopped
2 dried bay leaves
1 teaspoon dried thyme leaves
3/4 teaspoon salt
1/2 teaspoon pepper
1 bag (6 oz) fresh baby spinach leaves

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In 10-inch skillet, heat oil over medium-high heat. Cook onion in oil 2 minutes, stirring frequently, until tender. Add garlic and tomato paste; cook 1 minute. Spoon mixture into slow cooker. Stir in remaining ingredients except spinach.
Cover; cook on Low heat setting 9 hours. Discard bay leaves. Stir in spinach just before serving.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Fat 1/2, Fiber 8 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1240 mg