Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/4793/
Slow Cooker Lentil and Vegetable Stew
Yield: 4 servings
Ingredients
| 1 | cup | dried lentils | |
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| 1 | can | (16 ounce) diced tomatoes | |
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| 1 2/3 | cups | (14.5 ounce can) chicken broth | |
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| 1 1/4 | cups | whole kernel corn | |
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| 1 | package | (10 ounce) fresh or frozen black eyed peas | |
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| 1 | large onion, cut into wedges | ||
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| 1 | Tablespoon | chopped garlic | |
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| 1 | teaspoon | basil | |
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| 1/2 | cup | grated Parmesan cheese | |
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Nutrition Facts
Yield: 4 servings
Approximate Nutrient Content per serving:
| Calories: | 350 | |
| Total Carbohydrates: | 63g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
Directions:
Stir together all ingredients except Parmesan cheese in slow cooker. Cover; cook on low for 10-12 hours or until lentils are tender. Ladle into serving bowls and top with Parmesan cheese.
Please note that some ingredients and brands may not be available in every store.
Jack & Jill Grocery Recipes
https://watfordjackandjill.com/Recipes/Detail/4793/
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