Main Street Market Recipes
https://www.mainstmarket.org/Recipes/Detail/4793/Slow_Cooker_Lentil_and_Vegetable_Stew
Slow Cooker Lentil and Vegetable Stew
Yield: 4 servings
Ingredients
| 1 |
cup |
dried lentils
|
|
|
| 1 |
can |
(16 ounce) diced tomatoes
|
|
|
| 1 2/3 |
cups |
(14.5 ounce can) chicken broth
|
|
|
| 1 1/4 |
cups |
whole kernel corn
|
|
|
| 1 |
package |
(10 ounce) fresh or frozen black eyed peas
|
|
|
| 1 |
|
large onion, cut into wedges
|
|
|
| 1 |
Tablespoon |
chopped garlic
|
|
|
| 1 |
teaspoon |
basil
|
|
|
| 1/2 |
cup |
grated Parmesan cheese
|
|
|
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.
Main Street Market Recipes
https://www.mainstmarket.org/Recipes/Detail/4793/Slow_Cooker_Lentil_and_Vegetable_Stew