Serves 8
225 cal · 255 min
Crock Pot Vegetable Lentil Stew
Recipe GLPRf5b102a85444c9
A hearty and nourishing one-pot lentil stew loaded with tender vegetables, fragrant herbs, and a rich tomato base. This slow-cooker dish is perfect for busy weeknights—simply sauté the aromatics, combine everything in the crock pot, and let it cook low and slow until the lentils are perfectly tender. Serve warm and creamy with a dollop of yogurt if desired.
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Ingredients
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
2 bay leaves
Salt to taste (optional, up to 2 teaspoons)
1 cup carrot, chopped
2 cups kale, chopped
2 cups chard, chopped
2 cups dried lentils
8 cups low-sodium vegetable broth
1 can (14.5 ounces) low-sodium chopped tomatoes
Low-fat plain yogurt for serving (optional, 1 teaspoon per serving)
Directions
Wash your hands thoroughly with soap and warm water before beginning preparation.
Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and lightly golden, about 4–5 minutes, stirring occasionally.
Add the minced garlic to the skillet and stir constantly for about 1 minute until fragrant.
Transfer the sautéed onion and garlic mixture to your crock pot.
Add the bay leaves, chopped carrot, chopped kale, chopped chard, dried lentils, vegetable broth, and canned chopped tomatoes to the crock pot and stir to combine.
Season with salt to taste, if desired.
Cover and cook on low heat for 8 hours, or on high heat for 4 hours, until the lentils are tender and the stew has thickened slightly.
Remove the bay leaves before serving.
Ladle the stew into serving bowls and top each portion with a small dollop of low-fat plain yogurt, if desired.
