North Albany IGA Recipes
https://2600.iga-web.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.
North Albany IGA Recipes
https://2600.iga-web.com/Recipes/Detail/4793/
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