Ingredients
6 cups water
1/4 cup fresh parsley
chopped (or 2 tablespoons dried)
2 teaspoons beef bouillon (or 2 cubes beef bouillon)
1 1/2 cups lentils (dry)
2 carrots (medium
sliced)
1 onion (medium
chopped)
2 celery stalks (sliced)
Steps
Wash hands with soap and water.
Mix all ingredients together in slow cooker.
Cook on low for 8 to 10 hours or high for 4 to 5 hours.
Serve hot with crackers or bread.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 177 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 186 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 12 g |
| Total Sugars | 5 g |
| Added Sugars included | 0 g |
| Protein | 13 g |
| Vitamin D | 0 mcg |
| Calcium | 53 mg |
| Iron | 5 mg |
| Potassium | 642 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Slow Cooker Lentil Soup. Recipe source: Montana State University Extension Service Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.