Crock Pot Vegetable Lentil Stew
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Ingredients
- 2 tablespoons olive oil (or cooking oil of choice)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 bay leaves
- salt (optional, 2 teaspoons)
- 1 cup carrot, chopped
- 2 cups kale, chopped
- 2 cups chard, chopped
- 2 cups dried lentils
- 8 cups low-sodium vegetable broth (or stock)
- 1 can (14.5 ounces) low-sodium chopped tomatoes
- low-fat plain yogurt (optional, 1 teaspoon per serving)
Instructions
- 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).
Nutrition
| Calories | 235 |
|---|---|
| Protein | 14 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 226 mg |
| Carbohydrates | 38 g |
| Dietary Fiber | 12 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP)