Hearty Lentil and Root Vegetable Stew the Editors of Publications International, Ltd.
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|
|4||slices bacon, crisp-cooked and crumbled|
|1/2||cup finely chopped green onions|
- 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.
|Serving Size:||about 3/4 cup stew with 1/2 tablespoon bacon|
|Saturated Fat||<1 g|
|Total Fat||4 g|
|Calories from Fat||22 %|
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