Crock Pot Vegetable Lentil Stew

Name: Crock Pot Vegetable Lentil Stew
Yield: 8 Servings
Ingredients: 2 tablespoons olive oil (or cooking oil of choice); 1 large onion, sliced; 3 cloves garlic, minced; 2 bay leaves; salt (optional, 2 teaspoons); 1 cup carrot, chopped; 2 cups kale, chopped; 2 cups chard, chopped; 2 cups dried lentils; 8 cups low-sodium vegetable broth (or stock); 1 can (14.5 ounces) low-sodium chopped tomatoes; low-fat plain yogurt (optional, 1 teaspoon per serving)

Source: Del Norte (California) Department of Health and Human Services and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP)

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

This lentil stew is full of wholesome vegetables, protein, and fiber. Although it can cook for several hours in the crockpot, the "hands on" preparation time is low.

Makes

8 Servings

Ingredients

2 tablespoons olive oil (or cooking oil of choice)
1 large onion, sliced
3 cloves garlic, minced
2 bay leaves
salt (optional, 2 teaspoons)
1 cup carrot, chopped
2 cups kale, chopped
2 cups chard, chopped
2 cups dried lentils
8 cups low-sodium vegetable broth (or stock)
1 can (14.5 ounces) low-sodium chopped tomatoes
low-fat plain yogurt (optional, 1 teaspoon per serving)

Directions

Wash hands with soap and water.
Sauté onion and garlic with olive oil.
Combine sauté mix with the rest of the ingredients in a crock pot.
Cook on low for 8 hours or high for 4 hours.
Spoon stew into bowls to serve and top with a dollop of fat-free or low-fat plain yogurt (optional).

Notes

Learn more about: Onions Garlic Herbs Carrots Kale Swiss Chard Tomatoes

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.