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Slow Cooker Lentil & Veggie Stew

by Skinny Ms.

This gluten-free, vegetarian friendly recipe is delish anytime of the year! Stews are typically viewed as a winter food, but our lentil and veggie stew recipe can be enjoyed during any season. It is especially delicious when made with the fresh autumn produce available with the fall harvest. This slow cooker recipe is simple and delicious. Slow cooker foods make preparing a healthy dinner easier than ever, so you never need to worry about being too busy to feed your family a healthy meal.

We love stews because they are a simple way to pack in a lot of nutrition. The whole point of stew is to mix together a variety of ingredients to create a single dish. Instead of eating your protein and veggies separately, you can blend them together into a rich, hearty stew. It’s a great way to eat the veggies you dislike because the mix masks the taste of some of the individual ingredients.

Looking for other stew recipes? Check out our veggie pot pie stew. Love the idea of simple slow cooker dinner prep? Try our slow cooker macaroni and cheese.

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Easy & Delicious Dinner Ideas For Busy Families on a Budget

Slow Cooker Lentil & Veggie Stew

Slow Cooker Lentil & Veggie Stew

Yields: 8 servings | Serving size: 1 1/2 cups | Calories: 221 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 312 mg | Carbohydrates: 42 g | Dietary fiber: 11 g | Sugars: 7 g | Protein: 11 g

Ingredients

  • 1 cup frozen or fresh whole kernel corn
  • 1 large red potato, cut into 1” cubes
  • 4 carrots, sliced
  • 1/2 cup diced sweet onion
  • 2 stalks celery, sliced into 1/2” pieces
  • 1 cup (fresh or frozen) green beans, broken into 1” pieces
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1 1/2 cups tomato juice, low sodium (optional V-8 Juice low-sodium)
  • 3 cups vegetable broth, low sodium (optional chicken broth)
  • 1 cup (dry) lentils

Directions

Add all the above ingredients, except lentils, to the slow-cooker, stir to combine. Cover and cook on low 8 to 10 hours. Add lentils the last hour of cooking time. Feel free to add or substitue your favorite vegetables.

Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow-cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. It's easier to add liquid than to remove it. We like ours fairly juicy so we add the full amount and sometimes even more.

Minimum slow-cooker size 4 quarts.

http://skinnyms.com/slow-cooker-lentil-veggie-stew/

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