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Crockpot Vegetable and Lentil Stew

Servings per Recipe
Nutrition Facts
Calories : 240
Fat : 4.5 g
Sodium : 600 mg
Total Carbohydrates : 39 g
Fiber : 10 g
Protein : 12 g
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 Swiss chard, chopped*
2 cup dried lentils
8 cup vegetable broth, reduced sodium
1 can (14.5 ounces) diced tomatoes
1/4 teaspoon black pepper
Wash hands with soap and water.
Before cutting vegetables, gently rub them under cool running water.
Saute garlic and onion with oil in medium skillet until tender.
Combine garlic and onion mixture with remaining ingredients in a large slow cooker.
Cook in slow cooker for 8 hours on low or 4 hours on high.
Remove bay leaves and serve.

Adapted from recipe Crockpot Vegetable Lentil Stew from USDA. 

*If you have trouble finding chard at the store, fresh or frozen spinach or chopped kale can be used as a substitute.