Crock Pot Vegetable Lentil Stew

480 min · Serves 8

From USDA MyPlate Kitchen. Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP)

Steps written by Kubbord

What goes in

• 29.6 mlolive oil
• 1onion
• 3garlic
• 2bay leaves
• 9.9 mlsalt (optional)
• 1 cupcarrot
• 2 cupskale
• 2 cupschard
• 2 cupsdried lentils
• 8 cupslow-sodium vegetable broth
• 1 canlow-sodium chopped tomatoes
• 39.4 mllow-fat plain yogurt (optional)

How to cook it

1. Heat the olive oil in a skillet over medium heat, then add the onion and garlic and cook for 4 to 5 minutes until soft and fragrant.
2. Transfer the sautéed onion and garlic to a slow cooker, then add the dried lentils, carrot, kale, chard, low-sodium chopped tomatoes, low-sodium vegetable broth, bay leaves, and salt, stirring to combine.
3. Cover with the lid and cook on low for 8 hours (or on high for 4 hours) until the lentils and carrots are tender when pierced with a fork.
4. Remove and discard the bay leaves from the slow cooker.
5. Ladle the stew into bowls and top each portion with the low-fat plain yogurt, if desired.

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