This gluten-free, vegetarian friendly recipe is delish anytime of the year! Stews are typically viewed as a winter food, but our lentil and veggie stew recipe can be enjoyed during any season. It’s a unique meatless stew that’s full of protein and very filling.
Yields: 8 servings | Serving size: 1 1/2 cups | Calories: 221 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 312 mg | Carbohydrates: 42 g | Dietary fiber: 11 g | Sugars: 7 g | Protein: 11 g
- 1 cup frozen or fresh whole kernel corn
- 1 large red potato, cut into 1” cubes
- 4 carrots, sliced
- 1/2 cup diced sweet onion
- 2 stalks celery, sliced into 1/2” pieces
- 1 cup (fresh or frozen) green beans, broken into 1” pieces
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- Kosher or sea salt to taste
- 1 1/2 cups tomato juice, low sodium (optional V-8 Juice low-sodium)
- 3 cups vegetable broth, low sodium (optional chicken broth)
- 1 cup (dry) lentils
Add all of the above ingredients, except lentils, to the slow cooker, stir to combine. Cover and cook on low 8 to 10 hours. Add lentils the last hour of cooking time. Feel free to add or substitute your favorite vegetables.
Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. It’s easier to add liquid than to remove it. We like ours fairly juicy so we add the full amount and sometimes even more.
Minimum slow cooker size 4 quarts.