Crock Pot Vegetable Lentil Stew
This lentil stew is full of wholesome vegetables, protein, and fiber. Although it can cook for several hours in the crockpot, the "hands on" preparation time is low.
contains meat
Ingredients
US
Metric
- 30 ml olive oil
- 2 bay leaves
- salt (optional 2 teaspoons)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 240 ml carrot (chopped)
- 470 ml kale (chopped)
- 470 ml chard (chopped)
- 470 ml dried lentils
- 1890 ml vegetable broth (or stock; low-sodium)
- 1 can chopped tomatoes, low-sodium (14.5 ounces)
Steps
- Wash hands with soap and water.
- Sauté onion and garlic with olive oil.
- Combine sauté mix with the rest of the ingredients in a crock pot.
- Cook on low for 8 hours or high for 4 hours.
- Spoon stew into bowls to serve and top with a dollop of fat-free or low-fat plain yogurt (optional).
This is a variation — USDA MyPlate edition. Base recipe: Crock Pot Vegetable Lentil Stew →
Make it yours
Edition
Primary
USDA MyPlate
Nutrition (per serving)
| Calories | 235 |
|---|---|
| Protein | 14.0 g |
| Fat | 4.0 g |
| Carbs | 38.0 g |
| Fiber | 12.0 g |
| Sodium | 226 mg |
Source
USDA MyPlate Kitchen — Public domain (U.S. government work)