• 3   cups 
    reduced-sodium chicken broth
  • 3   cups 
  • 1   medium 
    onion, cut into thin wedges
  • 1 1/2  cups 
    chopped celery (3 stalks)
  • 1 1/2  cups 
    thinly sliced carrot (3 medium)
  • 1   cup 
    brown lentils, rinsed and drained
  • 6   ounces 
    cooked ham, diced
  • 1 1/2  teaspoons 
    dried thyme, crushed
  • 3   cups 
    shredded fresh spinach
  • 1   ounce 
    Parmesan cheese, shaved
In a 4- to 5-quart slow cooker, combine broth, the water, onion, celery, carrot, lentils, ham, and thyme.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Stir in spinach. Ladle into bowls. Top each serving with Parmesan cheese. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 186, Fat, total (g) 2, chol. (mg) 14, sat. fat (g) 1, carb. (g) 26, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 12, sugar (g) 4, pro. (g) 17, vit. A (IU) 64.14, vit. C (mg) 9.45, Thiamin (mg) 0.33, Riboflavin (mg) 0.14, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.29, Folate (µg) 201.59, Cobalamin (Vit. B12) (µg) 0.06, sodium (mg) 849, Potassium (mg) 569, calcium (mg) 90.87, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
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