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Slow-Cooker Lemony Lentil and Farro Soup
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Slow-Cooker Lemony Lentil and Farro Soup

6 Hr(s) 15 Min(s)
15 Min(s) Prep
6 Hr(s) Cook
Healthy Living
Bring out the slow cooker for this Slow-Cooker Lemony Lentil and Farro Soup. This Slow-Cooker Lemony Lentil and Farro Soup is sure to be a hit.
What You Need
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9 servings
Original recipe yields 9 servings
1-1/2 cups chopped carrots
1 onion, chopped
1 cup dry green lentils, uncooked
1/2 cup pearled farro, uncooked
1-1/2 qt. (6 cups) fat-free reduced-sodium chicken broth
2 Tbsp. LEA & PERRINS Worcestershire Sauce
1 tsp. each black pepper and dried thyme leaves
2 cups tightly packed baby spinach leaves
1/2 cup KRAFT Finely Shredded Parmesan Cheese
juice from 1 lemon
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Let's Make It
1
Combine all ingredients except spinach, cheese and lemon juice in slow cooker sprayed with cooking spray. Cover with lid.
2
Cook on LOW 6 to 8 hours (or on HIGH 3 to 3-1/2 hours).
3
Stir in remaining ingredients just before serving.
Kitchen Tips
Tip 1
Storage Know-How
This flavorful soup can be prepared ahead of time. Cool, then refrigerate up to 3 days, or freeze up to 3 months. If frozen, thaw in refrigerator overnight. Reheat just before serving, adding more broth or water if necessary to thin to desired consistency.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 2.5g
3%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 420mg
18%
Total Carbohydrates 22g
8%
Dietary Fibers 5g
18%
Sugars 3g
6%
Protein 8g
16%
Vitamin A
180%
Vitamin C
8%
Calcium
8%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
9 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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