Red lentil, fennel and chicken slow-cooker soup

2 onions, chopped

3 cloves garlic, minced

1 large fennel bulb, cored and chopped (about 1½ cups)

2 large carrots, peeled and chopped (about 1 cup)

½ pound dried red lentils

1 teaspoon ground cumin

1 teaspoon ground coriander

2 pounds boneless skinless chicken breasts, diced small

5 cups less-sodium chicken broth, plus more if needed

1 28-ounce can crushed tomatoes

Kosher salt and freshly ground pepper to taste

½ cup roughly chopped fresh parsley, plus more to serve if desired

In a large (5-quart or more) slow cooker, combine the onion, garlic, fennel, carrots, lentils, cumin, coriander, chicken, broth and tomatoes. Season with salt and pepper.

Cook on high for 4 hours. Stir in another cup or two of broth toward the end if it's thicker than you want it to be. Taste and adjust the seasonings as needed. Stir in the parsley and serve. Sprinkle servings with additional parsley if desired. Serves 12.

Nutrition information per serving: 207 calories; 24 calories from fat; 3 g fat (0 g saturated; 0 g trans fats); 55 mg cholesterol; 288 mg sodium; 21 g carbohydrate; 5 g fiber; 5 g sugar; 25 g protein

Katie Workman