Hearty Lentil and Root Vegetable Stew

by the Editors of Publications International, Ltd.


Hearty Lentil and Root Vegetable Stew Photo
Hearty Lentil and Root Vegetable Stew
Yield: Makes 8 servings
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:
1.
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.

2.
When lentils are tender, stir in olive oil and salt. Sprinkle each serving with bacon and green onion.



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:
Vegetable 1
Starch 1
Meat 1


This recipe appears in: Stews

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