Recipe: Lentil-Tortellini Soup (crock pot)

LENTIL-TORTELLINI SOUP

"Lentils, Canadian bacon, and cheese-filled tortellini make this soup a hearty meal in itself. A small salad and fruit are all you will need to round it out. Accompany with bread sticks or a corn muffin (optional). Crockpot should hold from 3 1/2 to 5 quarts."

1/2 cup dry lentils
2 cups coarsely shredded carrots
1 large onion, finely chopped
1/2 cup chopped cooked ham (or Canadian-style bacon)
2 garlic cloves, minced
2 tablespoons chopped fresh basil
1 1/2 tablespoons fresh thyme leaves
1/4 teaspoon pepper
5 cups low-sodium chicken broth (or vegetable broth)
1 cup water
9 ounces refrigerated cheese-filled tortellini
4 cups fresh spinach leaves; torn

Rinse lentils; drain. Place in a crockery cooker. Add carrots, onion, ham or bacon, garlic, and pepper. If you are substituting dried herbs for fresh, add them now. Pour broth and water over all.

Cover and cook as directed for desired heat setting: LOW HEAT: for 6 1/2 to 7 hours; HIGH: for 3 1/4 to 3 1/2 hours.

Stir in tortellini (if using LOW HEAT, reset to HIGH). Cover and cook 30 more minutes on high.

Stir in fresh spinach, and fresh herbs if using. Serve at once.

Makes 6 servings
Source: New Flavors From Your Crockery Cooker by Better Homes and Gardens