Slow Cooker Lentil Stew with Polenta
3

Serves 6

The flavors of hearty lentils and classic Italian vegetables and seasonings develop beautifully in this stew. As a bonus, slow, undisturbed cooking means the lentils soften while still maintaining their shape and wonderfully toothsome texture. Add a crisp green salad for completely delicious meal.

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    Ingredients: 
    • 1 1/2 cup brown lentils, picked over and rinsed
    • 2 onions, sliced
    • 1 large green bell pepper, diced
    • 4 cloves garlic, sliced
    • 1 (28 ounce) can plum tomatoes with juice
    • 1 teaspoon dried oregano
    • 1/8 teaspoon crushed red pepper flakes
    • 1/2 teaspoon fine sea salt
    • 1 1/2 cup vegetable broth
    • 1 tablespoon balsamic vinegar
    • 1 cup quick-cooking polenta
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    Method: 

    Layer lentils, onions, bell pepper and garlic in the bottom of a 4- to 6-quart slow cooker. Halve the plum tomatoes and add them to the cooker along with all their juices. Sprinkle with oregano, crushed red pepper flakes and salt. Pour in broth and vinegar, cover and cook on low until lentils are very tender, about 7 hours.

    Prepare the polenta according to package directions and serve with the stew.

    Nutritional Info: 
    Per Serving:300 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 640mg sodium, 57g carbohydrate (15g dietary fiber, 8g sugar), 16g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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