|Nutritional Guidelines (per serving)|
|Servings: 12 bowls (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 26g||10%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This lentil soup is super easy to prepare, and it cooks hands-free in the slow cooker. Use leftover diced ham or country ham in this tasty soup.
Serve with cornbread or freshly baked Southern buttermilk biscuits for a delicious everyday lunch or dinner.
- 2 cups lentils
- 1 to 1 1/2 cups diced ham
- 1 cup chopped onion
- 1 bay leaf
- 2 ribs celery (chopped)
- 1/2 cup diced carrots
- 1 clove garlic (minced)
Rinse the lentils under cold running water; drain well.
Combine the lentils and the remaining ingredients with 2 quarts water in the slow cooker.
Cook on low, covered, 8 to 10 hours.
Taste and adjust seasonings and serve.
- Add 1 tablespoon of fresh chopped parsley to the soup just before it's done.
- Add about 1 cup of chopped spinach, escarole, Swiss chard, or a mix to the soup for more vegetables.