0 from 42 votes
Crock Pot Lentil Veggie Stew
This Crock Pot Lentil Veggie Stew is a wholesome family favorite. As the temperature drops, this hearty stew becomes a go-to for my busy family. It's delicious, nutritious and requires minimal effort!
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 6
Calories: 290 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 leeks, chopped (use only the white and light green part of the leek)
- 2 large carrots, chopped
- 3 celery stalks, diced
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon kosher salt
- 8 cups vegetable broth
- 1 (32 ounce) can chopped tomatoes
- 16 ounces dried lentils
- 2 cups kale or swiss chard, chopped
Instructions
- Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
- Add the garlic and cook an additional minute.
- Place the onion mixture with the remaining ingredients in a crock pot and stir.
- Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
- Top with desired accompaniment and serve.
Cup of Yum
Notes
- * You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.
- * You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.
Nutrition Information
Calories
290kcal
(15%)
Carbohydrates
45g
(15%)
Protein
18g
(36%)
Fat
4g
(6%)
Cholesterol
5mg
(2%)
Sodium
790mg
(33%)
Fiber
16g
(64%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 290
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 18g | 36% |
| Fat | 4g | 6% |
| Cholesterol | 5mg | 2% |
| Sodium | 790mg | 33% |
| Fiber | 16g | 64% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.