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Ingredients

Directions

  • Trim fat from meat. Cut into 3/4-inch pieces. For a richer soup, cook beef in a nonstick skillet over medium-high heat until browned; otherwise, use uncooked meat. Place in a 31/2- or 4-quart slow cooker. Stir in broth, lentils, 1 cup water, sweet pepper, onion, carrot, celery, garlic, cumin and cayenne.

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  • Cover and cook on HIGH for 31/2 to 4 hours or LOW for 7 to 8 hours. Stir in parsley. Ladle soup into bowls.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

265 calories; 7 g total fat; 50 mg cholesterol; 353 mg sodium. 24 g carbohydrates; 26 g protein;

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