Place the lentils in a colander. Examine the beans and remove dirt or stones. Rinse and drain the beans.
Slow cooker: Place all ingredients in slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 4 to 5 hours.
Stovetop: Place all ingredients in a stock pot and bring to a boil. Reduce heat to medium and cook for 30 minutes or until vegetables and lentils are tender.
Allow the soup to cool. Package the soup in meal sized portions. Large plastic freezer containers and freezer bags work well. Seal, label and freeze.
Thaw and reheat.
This is a very filling soup that we love to make in the autumn and winter. We serve it with a salad and some crusty bread.
Per Serving: 231 Calories; 3g Fat (10.8% calories from fat); 25g Protein; 28g Carbohydrate; 12g Dietary Fiber; 13mg Cholesterol; 930mg Sodium.
Exchanges: 1 Grain (Starch); 2-1/2 Lean Meat; 1-1/2 Vegetable.