French Lentil & Carrot Soup
It’s crazy how just a few ingredients can make such a difference. Using finely chopped rotisserie chicken in this recipe makes it perfect for a busy weeknight meal, but you can leave the chicken out altogether if you prefer.
—Colleen Delawder, Herndon, VA
Prep: 15 min. • Cook: 6 ¼ hours • Makes: 6 servings
- 5 large carrots, peeled and sliced
- 1 ½ cups dried green lentils, rinsed
- 1 shallot, finely chopped
- 2 tsp. herbes de Provence
- ½ tsp. pepper
- ¼ tsp. kosher salt
- 6 cups reduced-sodium chicken broth
- 2 cups cubed rotisserie chicken
- ¼ cup heavy whipping cream
- 1. Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low until the lentils are tender, 6-8 hours.
- 2. Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
1 ½ cups: 338 cal., 8g fat (3g sat. fat), 53mg chol., 738mg sod., 39g carb. (5g sugars, 7g fiber), 29g pro. Diabetic exchanges: 3 lean meat, 2 starch, 1 vegetable.
