Crock Pot Vegetable Lentil StewYou can use frozen kale, frozen onions, and frozen carrots to make this a quick "pantry meal"! Keep those items on hand, and this instantly becomes your go-to meal when you can't get to the grocery store.
Makes: 8 Servings Ingredients 2 Tbs olive oil 2 bay leaves 2 tsp salt (optional) 1 large onion, diced 3 cloves garlic, minced 1 cup carrot, diced 4 cups kale, chopped 2 cups dried lentils 8 cups low sodium vegetable broth (or 4 cups broth and 4 cups water) 1 can (15oz) diced tomatoes, no added sodium 1 can (15oz) cannelini beans, drained and rinsed Instructions
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Nutrition Information
Serving Size: 1 ½ cups Calories: 280 Total Fat: 4.5g Saturated Fat: 0.5g Protein: 16g Sodium: 170mg Carbohydrates: 45g Added Sugar: 0g Fiber: 16g |