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.
- 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 chile flakes
- 1/2 teaspoon fine sea salt
- 1 1/2 cup low-sodium vegetable broth
- 1 tablespoon balsamic vinegar
- 1 cup quick-cooking polenta
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, chile 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.
Per serving: 300 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 640mg sodium, 57g carbohydrates (15g dietary fiber, 8g sugar), 16g protein.
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.
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