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Lentil-Tortellini Soup
Serving Size : 6

1/2 cup dry lentils
2 cups coarsely shredded carrots
1 large onion, finely chopped
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 cheese-filled tortellini
4 cups fresh spinach leaves

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.

Adding the pasta (If using low heat, reset to high.) Stir in
tortellini. Cover and cook 30 more minutes on high. Stir in fresh
spinach, and fresh herbs if using. Serve at once.

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