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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
225
Calories
14g
Protein
36g
Carbs
4g
Fat
13g
Fiber
6g
Sugar
153mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
olive oil
2 tablespoons · or cooking oil of choice
onion, sliced
1 large
garlic, minced
3 cloves
bay leaves
2
salt
optional, 2 teaspoons
carrot, chopped
1 cup
kale, chopped
2 cups
chard, chopped
2 cups
dried lentils
2 cups
low-sodium vegetable broth
8 cups · or stock
low-sodium chopped tomatoes
1 can (14.5 ounces)
low-fat plain yogurt
optional, 1 teaspoon per serving
Instructions
- 1
Wash hands with soap and water.
- 2
Sauté onion and garlic with olive oil.
- 3
Combine sauté mix with the rest of the ingredients in a crock pot.
- 4
Cook on low for 8 hours or high for 4 hours.
- 5
Spoon stew into bowls to serve and top with a dollop of fat-free or low-fat plain yogurt (optional).
Source: USDA MyPlate Kitchen · Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP)
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