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    Lentil-Tortellini Soup


    Source of Recipe


    NEW FLAVORS FROM YOUR CROCKERY COOKER

    List of Ingredients




    1/2 c Dry lentils
    2 c Coarsely shredded carrots
    1 lg Onion finely chopped
    Chopped cooked ham or Canadian-style bacon
    2 Garlic cloves minced
    2 tb Chopped fresh basil
    1 1/2 tb Fresh thyme leaves
    1/4 ts Pepper
    5 c Low-sodium chicken broth or vegetable broth
    1 c Water
    9 oz Tortellini cheese-filled;refrigerated
    4 c Fresh spinach leaves torn

    Recipe



    Rinse lentils; drain. Place in a crockery cooker. Add carrots, onion, ham or bacon, garlic, and pepper. If you are substituting dried herbs for fresh, add them now. Pour broth and water over all.

    Cover and cook as directed for desired heat setting: LOW HEAT: for 6+1/2 to 7 hours; HIGH: for 3+1/4 to 3+1/2 hours.

    Adding the pasta (If using low heat, reset to high.) Stir in tortellini. Cover and cook 30 more minutes on high. Stir in fresh spinach, and fresh herbs if using. Serve at once.

    NOTES : Lentils, Canadian bacon, and cheese-filled tortellini make this soup a hearty meal in itself. A small salad and fruit are all you will need to round it out. Accompany with bread sticks or a corn muffin (optional). Crockpot should hold from 3+1/2 to 5 quarts. Serves 6.

 

 

 

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