Slow Cooker

Curried Lentil Soup

Grilled Cheese and Apple Sandwiches
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Ingredients

  • 1 (32-oz) carton low-sodium chicken broth
  • 2 zucchini, cut into 1-inch pieces
  • 3 cups water
  • 2½ cups dried lentils
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • 3 cloves garlic, minced
  • 1 Tbsp Madras curry powder
  • 1 Tbsp ground coriander
  • 2 Tbsp chopped fresh parsley
  • 1 tsp salt
  • ¾ tsp pepper

Instructions

  1. Combine broth, zucchini, water, lentils, onion, carrots, garlic, curry powder, and coriander in a 5- to 7-quart slow cooker.
  2. Cover and cook on LOW 8 to 10 hours or until lentils are tender. Stir in parsley, salt, and pepper.

Side Dish Ingredients

  • 1 (8-oz) block sharp white Cheddar cheese
  • 12 slices whole-grain bread
  • 1 Granny Smith apple, thinly sliced
  • 2 Tbsp olive oil, divided

Side Dish Instructions

  1. Thinly slice cheese, and top 6 bread slices with cheese and apple slices.
  2. Top with remaining bread slices.
  3. Cook sandwiches, in batches, in 1 Tbsp hot oil per batch in a large nonstick skillet over medium heat 2 to 3 minutes per side or until bread is toasted and cheese is melted.

Nutritional Information

Main Side Total
Servings 6 6
Calories
331
356
687
Fat (g) 1 20 21
Sat. Fat (g) 0 9 9
Protein (g) 23 15 38
Carb (g) 60 26 86
Fiber (g) 11 5 16
Sodium (mg) 459 428 887

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