Slow-Cooker Creamy Lentil Soup

• 2 Tbsp. butter
• 1 large onion, chopped
• 4 cups water
• 3 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
• 1/4 cup Kraft Asian Sesame Dressing
• 1 lb. (450 g) dry lentils, rinsed
• 1 can (5.5 fl oz/156 mL) tomato paste
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, cubed, softened

1. Melt butter in medium skillet on medium heat.
2. Add onions; cook 8 min.
3. or until tender, stirring frequently.
4. Add to slow cooker.
5. Stir in all remaining ingredients except cream cheese; cover with lid.
6. Cook on LOW 7 to 8 hours (or on HIGH 3 to 4 hours) or until lentils are tender.
7. Add cream cheese; whisk until cream cheese is completely melted and soup is well blended.

butter, onion, water, chicken broth, sesame dressing, lentils, ground cumin, cayenne pepper, cream cheese

Taken from www.kraftrecipes.com/recipes/slow-cooker-creamy-lentil-soup-185365.aspx (may not work)