Healthy Lentil & Root Vegetable Stew Recipe - Wholesome Comfort Food

Hearty Lentil and Root Vegetable Stew

YIELD Makes 8 servings

INGREDIENTS

2 cans (about 14 ounces each) chicken broth 1 cup dried red lentils, rinsed and sorted 1‑1/2 cups cubed turnip (1 inch) 1 medium onion, cut into 1/2-inch wedges 2 medium carrots, cut into 1-inch pieces 1 medium red bell pepper, cut into 1-inch pieces 1/2 teaspoon dried oregano 1/8 teaspoon red pepper flakes 1 tablespoon olive oil 1/2 teaspoon salt 4 slices bacon, crisp-cooked and crumbled 1/2 cup finely chopped green onions

PREPARATION:

Slow Cooker Directions

1. Combine broth, lentils, turnip, onion, carrots, bell pepper, oregano and pepper flakes in 3-1/2- to 4-quart slow cooker. Pour broth over top. Cover; cook on LOW 6 hours or on HIGH 3 hours or until lentils are cooked.
2. When lentils are tender, stir in olive oil and salt. Sprinkle each serving with bacon and green onion.

This recipe appears in: Stews NUTRITIONAL INFORMATION: Serving Size: about 3/4 cup stew with 1/2 tablespoon bacon Sodium 355 mg Protein 12 g Fiber 9 g Carbohydrate 21 g Cholesterol 14 mg Saturated Fat <1 g Total Fat 4 g Calories from Fat 22 % Calories 164 DIETARY EXCHANGE: Vegetable 1 Starch 1 Meat 1