Slow Cooker Vegetable Lentil Stew

This hearty stew is packed with plant-based protein and dietary fiber from lentils, combined with nutrient-dense leafy greens to keep you full and energized.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (8 servings), not per serving.

• 2 tablespoons olive oil · 213 kcal in the whole recipe
• 1 large onion, sliced · 51 kcal in the whole recipe
• 3 cloves garlic, minced · 11 kcal in the whole recipe
• 2 bay leaves
• Salt (optional, to taste)
• 1 cup carrot, chopped · 42 kcal in the whole recipe
• 2 cups kale, chopped · 38 kcal in the whole recipe
• 2 cups Swiss chard, chopped · 25 kcal in the whole recipe
• 2 cups dried lentils · 1168 kcal in the whole recipe
• 8 cups low-sodium vegetable broth · 81 kcal in the whole recipe
• 1 can (14.5 ounces) low-sodium chopped tomatoes · 149 kcal in the whole recipe
• Low-fat plain yogurt (optional, for serving) · 21 kcal in the whole recipe

Method

1. Heat the olive oil in a skillet over medium heat, then sauté the sliced onion and minced garlic until they are soft and fragrant.

   

2. Transfer the sautéed onion and garlic mixture into your slow cooker.

   

3. Add the bay leaves, chopped carrot, kale, Swiss chard, dried lentils, vegetable broth, and chopped tomatoes to the slow cooker, stirring well to combine.

   

4. Cover and cook on low for 8 hours (or on high for 4 hours) until the lentils and vegetables are completely tender.

   

5. Remove the bay leaves, ladle the warm stew into bowls, and top each serving with a dollop of low-fat plain yogurt if desired.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.