5 large carrots, peeled and sliced
1-1/2 cups dried green lentils, rinsed
1 shallot, finely chopped
2 teaspoons herbes de Provence
1/2 teaspoon pepper
1/4 teaspoon kosher salt
6 cups reduced-sodium chicken broth
2 cups cubed rotisserie chicken
1/4 cup heavy whipping cream
1Combine the first seven ingredients in a 5- or 6-qt. slow cooker; cover. Cook, on low until lentils are tender, 6 to 8 hours.
2Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.
Remember to check the label when buying Herbs de Provence; some contain lavender and some don’t. The lavender adds an unusual flavor that really complements both carrots and lentils.
The amount of heavy cream may be increased, decreased or eliminated altogether depending on personal tastes.
Prep: 15 min. Cook: 6-1/4 hours
Makes 6 servings (2-1/4 quarts)
1-1/2 cups: 338 calories, 8g fat (3g saturated fat), 53mg cholesterol, 738mg sodium, 39g carbohydrate (5g sugars, 7g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable.