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WW Crockpot Lentil Soup

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Ingredients 3 large celery ribs, cut in 1/4 inch slices 1 large onion, chopped 1 (2-1/2 lb) butternut squash, peeled, seeded, and cut into 1-inch chunks 1 (1 lb) dried brown lentils 4 cups water 1 (14 1/2 oz) can vegetable broth 1/2 tsp dried rosemary 3/4 tsp Salt 1/4 tsp freshly ground black pepper (1 oz) Parmesan or Romano cheese, shaved 1/4 cup chopped fresh parsley leaves Directions: 1. In a 4-1/2 to 6 quart slow cooker, combine celery, onion, squash, lentils, water, broth, rosemary, salt and black pepper. Cover and cook on LOW 8 hours. 2. To serve, spoon lentil stew into serving bowls; top with Parmesan shavings, and sprinkle with chopped parsley. Yield: about 11-1/2 cups total. Serving Size: About 1-1/2 cups per serving Weight Watchers PointsPlus+ = 6 Nutrition Information: Calories 285, Total Fat 2g, Saturated Fat 1g, Carbs 51g, Cholesterol 3mg, Sodium 420mg, Fiber 20g, Protein 20g credit:free-ww-recipes.net

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