Diet and Exercise, Fat Loss, Nutrition Articles, Vitamin Information

Crockpot Vegetable and Lentil Stew

Nutrition Facts

Servings	8
Calories per serving	240
Carbohydrates per serving	39 grams
Protein per serving	12 grams
Fats per serving	5 grams

Ingredients

1 large onion, sliced
3 cloves garlic, minced
2 tablespoon vegetable oil
2 bay leaves
1 teaspoon salt
1 cup carrots, chopped
2 cup kale, chopped
2 cup Swiss chard, chopped*
2 cup dried lentils
8 cup vegetable broth, reduced sodium
1 can (14.5 ounces) diced tomatoes
1/4 teaspoon black pepper

Directions

Wash hands with soap and water.
Gently rub vegetables under cool running water.
Saute garlic and onion with oil in medium skillet until tender.
Combine garlic and onion mixture with remaining ingredients in a large slow cooker.
Cook in slow cooker for 8 hours on low or 4 hours on high.
Remove bay leaves and serve.

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