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Photo: Leigh Beisch
Active Time:20 minsTotal Time:5 hrs 20 minsServings:10Jump to Nutrition Facts
Active Time:20 minsTotal Time:5 hrs 20 minsServings:10
Active Time:20 mins
Active Time:
20 mins
Total Time:5 hrs 20 mins
Total Time:
5 hrs 20 mins
Servings:10
Servings:
10
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundgreen lentils, rinsed8cupslow-sodium vegetable broth4smallturnips, peeled and cut into 1/2-inch pieces3largetomatoes, peeled if desired, cut into 1-inch pieces1largeonion, diced2stalkscelery, cut into 1/2-inch pieces, plus leaves for garnish2clovesgarlic, grated2tablespoonssalt-free berbere spice blend1 ¼teaspoonssaltPlain Greek yogurt for serving
Cook Mode(Keep screen awake)
Ingredients
1poundgreen lentils, rinsed
8cupslow-sodium vegetable broth
4smallturnips, peeled and cut into 1/2-inch pieces
3largetomatoes, peeled if desired, cut into 1-inch pieces
1largeonion, diced
2stalkscelery, cut into 1/2-inch pieces, plus leaves for garnish
2clovesgarlic, grated
2tablespoonssalt-free berbere spice blend
1 ¼teaspoonssalt
Plain Greek yogurt for serving
DirectionsCombine lentils, broth, turnips, tomatoes, onion, celery, garlic, berbere and salt in a 6-quart slow cooker. Stir to make sure the lentils and turnips are covered with the liquid. Cover and cook until the lentils and vegetables are tender, 5 to 6 hours on High or 8 to 10 hours on Low.Serve the soup topped with celery leaves and yogurt, if desired.To make aheadRefrigerate for up to 4 days.Equipment6-qt. slow cookerOriginally appeared: EatingWell Magazine, September 2021
Directions
Combine lentils, broth, turnips, tomatoes, onion, celery, garlic, berbere and salt in a 6-quart slow cooker. Stir to make sure the lentils and turnips are covered with the liquid. Cover and cook until the lentils and vegetables are tender, 5 to 6 hours on High or 8 to 10 hours on Low.Serve the soup topped with celery leaves and yogurt, if desired.To make aheadRefrigerate for up to 4 days.Equipment6-qt. slow cooker
Combine lentils, broth, turnips, tomatoes, onion, celery, garlic, berbere and salt in a 6-quart slow cooker. Stir to make sure the lentils and turnips are covered with the liquid. Cover and cook until the lentils and vegetables are tender, 5 to 6 hours on High or 8 to 10 hours on Low.
Serve the soup topped with celery leaves and yogurt, if desired.
To make ahead
Refrigerate for up to 4 days.
Equipment
6-qt. slow cooker
Originally appeared: EatingWell Magazine, September 2021
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Nutrition Facts(per serving)215Calories1gFat41gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
