From the Pantry Butler kitchen

Crock Pot Vegetable Lentil Stew

Name: Crock Pot Vegetable Lentil Stew
Yield: 8 servings
Ingredients: 2 tablespoons olive oil — or cooking oil of choice; 1 large onion, sliced; 3 cloves garlic, minced; 2 bay leaves; salt — optional, 2 teaspoons; 1 cup carrot, chopped; 2 cups kale, chopped; 2 cups chard, chopped; 2 cups dried lentils; 8 cups low-sodium vegetable broth — or stock; 1 can (14.5 ounces) low-sodium chopped tomatoes; low-fat plain yogurt — optional, 1 teaspoon per serving

8 servings

This lentil stew is full of wholesome vegetables, protein, and fiber. Although it can cook for several hours in the crockpot, the "hands on" preparation time is low. USDA MyPlate Kitchen — Del Norte (California) Department of Health and Human Services — and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP) (public domain), via myplate.food

Ingredients

2 tablespoons olive oil — or cooking oil of choice
1 large onion, sliced
3 cloves garlic, minced
2 bay leaves
salt — optional, 2 teaspoons
1 cup carrot, chopped
2 cups kale, chopped
2 cups chard, chopped
2 cups dried lentils
8 cups low-sodium vegetable broth — or stock
1 can (14.5 ounces) low-sodium chopped tomatoes
low-fat plain yogurt — optional, 1 teaspoon per serving

Method

Wash hands with soap and water.
Sauté onion and garlic with olive oil.
Combine sauté mix with the rest of the ingredients in a crock pot.
Cook on low for 8 hours or high for 4 hours.
Spoon stew into bowls to serve and top with a dollop of fat-free or low-fat plain yogurt (optional).

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