The Clean Eating Slow Cooker by Linda Larsen

Author:Linda Larsen
Language: eng
Format: mobi
Publisher: Rockridge Press
Published: 2017-01-25T05:00:00+00:00

RECIPE TIP

If you like really spicy food, you can add more ingredients to this chili. Add some minced jalapeño pepper, or add some crushed red pepper flakes or cayenne pepper.

NUTRITION INFORMATION

Calories: 288; Carbohydrates: 58g; Sugar: 9g; Fiber: 10g; Fat: 5g; Saturated Fat: 0g; Protein: 13g; Sodium: 564mg

LENTIL-BARLEY SOUP

SERVES 8 // PREP TIME: 20 MINUTES

COOK TIME: 6 HOURS 15 MINUTES TO 7 HOURS 20 MINUTES

Lentils really add a lot to any soup recipe. They can be cooked until tender, or cooked for a very long time so they dissolve into the liquid, adding creaminess and texture to the soup. Pearl barley instead of hulled barley is used here so the lentils keep their shape.

Dairy-Free

Nut-Free

Vegan

2 onions, chopped

1 leek, chopped

4 garlic cloves, minced

4 large carrots, peeled and sliced

3 large tomatoes, seeded and chopped

1½ cups pearl barley

1½ cups puy lentils

12 cups Roasted Vegetable Broth (here)

1 teaspoon dried dill weed

2 cups chopped kale

1 In a 6-quart slow cooker, mix the onions, leek, garlic, carrots, tomatoes, barley, lentils, vegetable broth, and dill weed. Cover and cook on low for 6 to 7 hours, or until the barley and lentils are tender.

2 Stir in the kale; cover and cook on low for 15 to 20 minutes, or until the kale has wilted.

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