Crock Pot Lentil Veggie Stew
This Crock Pot Lentil Veggie Stew is a wholesome family favorite. As the temperature drops, this hearty stew becomes a go-to for my busy family. It's delicious, nutritious and requires minimal effort!
Servings: 6
Calories: 347kcal
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 leeks, chopped (use only the white and light green part of the leek)
- 2 large carrots, chopped
- 3 celery stalks, diced
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon kosher salt
- 8 cups vegetable broth
- 1 (32 ounce) can chopped tomatoes
- 16 ounces dried lentils
- 2 cups kale or swiss chard, chopped
Instructions
- Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
- Add the garlic and cook an additional minute.
- Place the onion mixture with the remaining ingredients in a crock pot and stir.
- Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
- Top with desired accompaniment and serve.
Notes
- * You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.
Nutrition
Calories: 347kcal | Carbohydrates: 59g | Protein: 21g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 2450mg | Potassium: 930mg | Fiber: 25g | Sugar: 8g | Vitamin A: 5967IU | Vitamin C: 19mg | Calcium: 100mg | Iron: 7mg