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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: Middle Eastern
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 250
% Daily Value**
Total Fat 3g
Saturated Fat 1g
Unsaturated Fat 1g
Cholesterol 9mg
Sodium 524mg
Total Carbohydrate 40g
Dietary Fiber 12g
Sugars 2g
Protein 16g
Vitamin A  4%Vitamin C  10%
Calcium  5%Iron  23%
Potassium  20%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crockpot Corn and Lentil Soup

Recipe Tags: Soup Recipes

Date Added: May 25, 2014


7 Cups Chicken Broth vegetable broth or water
3/4 Teaspoon Cinnamon (generous)
2 Tablespoons Tomato Paste (6 ounce)
1 1/2 Cups Lentils picked over and rinsed
1 Teaspoon Turmeric (1/4 to 1/2)
2 Tablespoons Lemon Juice (30 ml)
1 Onion chopped
1 1/2 Pounds Chicken Thighs boneless &
3 Celery sliced
1 Cup Corn cooked
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1. Place 1 1/2 pounds boneless and skinless chicken thighs in a crockpot with 1 1/2 cups lentils, 1 large chopped onion, 3 sliced celery ribs, 2 tablespoons tomato paste, 1 teaspoon turmeric, 3/4 teaspoon cinnamon and 7 cups chicken broth.

2. Stir well and cook 3 to 5 hrs on high or 7 to 9 hours on low or until thighs are tender.

3. remove thighs and cut into bite size pieces.

4. Return meat to pot along with 1 cup cooked corn kernels, 2 tablespoons lemon juice, salt and pepper to taste.

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Dietary Notes:
This recipe is low-saturated fat with 0.63g per serving and low-cholesterol with 9mg per serving

This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Tomato, MSG, Poultry, Corn, Sulfites, Fructose Malabsorption, Celery, Onion allergies.
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