TLC Cooking "Hearty Lentil and Root Vegetable Stew"

Hearty Lentil and Root Vegetable Stew

Hearty Lentil and Root Vegetable Stew

YIELD Makes 8 servings
See Cooking Videos

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

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.
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:

Try this Tomato Dill Soup -- rich in flavor but not in calories or fat.

Chow down on some chowders that you can make in your own kitchen by following our easy-to-use recipes.