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Crockpot Vegetable and Lentil Stew

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Ingredients

1 large onion, sliced
3 cloves garlic, minced
2 tablespoon vegetable oil
2 bay leaves
1 teaspoon 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 teaspoon black pepper

Preparation 

  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.

Note: 

Adapted from recipe Crockpot Vegetable Lentil Stew from USDA.
*Note: if you have trouble finding chard at the store, spinach can be used as a substitute.

Nutrition Facts

Servings per Recipe:
8.00
Calories
240.00
Fat
4.50
g
Sodium
600.00
mg
Total Carbohydrates
39.00
g
Fiber
10.00
g
Protein
12.00
g