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Hearty Lentil and Root Vegetable Stew

Hearty Lentil and Root Vegetable Stew

Hearty Lentil and Root Vegetable Stew


Makes 8 servings


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


  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

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