Slow Cooker Lentil Stew

Photo: Randy Graham, Valley Vegetarian

Lentils are low in calories, high in fiber, high in protein and have zero trans fats.

This basic lentil recipe is simple and easy to prepare. Just put all the ingredients into a slow cooker and the chow down 4 hours later. This hearty and satisfying stew is good on a cold winter night but with our recent weather, it is good now too! It makes a meal all by itself but is even better when accompanied by rice or Kalamata olive bread toast.

Ingredients:
4 cups vegetable broth
1½ cups lentils (black lentils are good but any lentils will do)
1 pkg Lightlife Smart Sausages Italian Style (cut into 1/2 –inch pieces)
2 cups sweet corn kernels
3 stalks celery (thinly sliced)
3 carrots (cut into one-inch pieces)
1 medium onion (chopped)
1 can (14-ounce) diced tomatoes (including liquid)
2 cloves garlic (minced)
1 tablespoon Better Than Bouillon (vegetable base)

Instructions:
Plug in your slow cooker and set the heat to high. Pour in vegetable broth and cover. Rinse the lentils and cull out small stones and debris. Add the lentils and all other ingredients to the crock-pot. Cook on high heat for 4 hours. Try not to lift the slow cooker lid to peek in and/or to taste while it is cooking.

About Valley Vegetarian

Providing consistently good vegetarian comfort food recipes. Real food for real people.
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One Response to Slow Cooker Lentil Stew

  1. Pam Prince says:

    Yum! Thank you always Randy! Love, Pam

    Sent from my iPad

    >

    Like

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