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Crockpot Vegetable and Lentil Stew

Nutrition Facts
Servings per Recipe:
8 servings
 Amount Per Serving
Calories 240
Fat 4.5g
Sodium 600mg
Total Carbohydrates 39g
Fiber 10g
Protein 12g
1 large onion, sliced
3 cloves garlic, minced
2 Tbsp. vegetable oil
2 bay leaves
1 tsp. salt
1 cup carrots, chopped
2 cup kale, chopped
2 cup chard, chopped
2 cup dried lentils
8 cup vegetable broth, reduced sodium
1 can (14.5 ounces) diced tomatoes
1/4 tsp. black pepper
  1. Saute garlic and onion with oil in medium skillet until tender.
  2. Combine garlic and onion mixture with remaining ingredients in a large slow cooker.
  3. Cook in slow cooker for 8 hours on low or 4 hours on high.
  4. Remove bay leaves and serve.

 Adapted from recipe Crockpot Vegetable Lentil Stew from USDA.

Keywords: broth, carrots , chard, kale, lentils, onions, slow cooker, soup, tomato can , vegetables

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