Prep 30 mins
Cook 4 hrs
Thick and flavorful comfort food for those of us doing the Low-Fat, Low-Sodium thing. Family members that can enjoy Salt can add more at the table if they need to. If you prefer soup to stew, just increase the liquid during cooking. I make a pot of this stew and then freeze left-overs in one-cup portions that I can thaw and reheat in the microwave when I need a quick meal. This can also be served over Rice for a filling dinner.
- 1 lb dried lentils
- 1 large vidalia onion, coarsely chopped
- 3 stalks celery, sliced
- 1 large carrot, chopped
- 1 medium green pepper, Chopped
- 2 teaspoons minced garlic cloves
- 1 (14 ounce) can chicken broth
- 2 (14 1/2 ounce) cans diced tomatoes
- 1 tablespoon dried parsley
- 1 teaspoon sea salt
- Rinse Lentils under cool water removing any sand or rocks that may be found. Place Lentils in a large Saucepan and cover with two inches of water. Bring to a boil. Turn off heat, cover, and let stand while preparing and cooking other ingredients.
- Chop or slice Onion, Celery, Carrot and Green Pepper and place these in a large, 5-qt. Crock Pot. (Helpful Hint: Line Crock Pot with new Reynolds Crock Pot Liners for easy clean up) Add minced Garlic. Pour Broth over all and cook on High Heat until vegetables are about tender (about two hours).
- Add Tomatoes, Parsley and Sea Salt to Crock Pot. Gently stir in Lentils. Reduce Crock Pot heat to Low and cook about two hours or until vegetables are as tender as you desire. If soup is preferred to stew, add another can of broth.
- Serve as is or over cooked rice.