Slow-Cooker Lentil & Veggie Stew

By á-25022

Ingredients

• 1 cup frozen or fresh whole kernel corn
• 1 large red potato, cut into 1” cubes
• 4 carrots, sliced
• 1/2 cup diced sweet onion
• 2 stalks celery, sliced into 1/2” pieces
• 1 cup (fresh or frozen) green beans, broken into 1” pieces
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1 1/2 cups tomato juice, low sodium (optional V-8 Juice low-sodium)
• 2 cups vegetable broth, low sodium (optional chicken broth)
• 1 cup (dry) lentils

Preparation

Step 1

Add all the above ingredients, except lentils, to the slow-cooker, stir to combine.
Cover and cook on low 8 to 10 hours.
Add lentils the last half hour of cooking time.
Feel free to add or substitue your favorite vegetables.

Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow-cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. It's easier to add liquid than to remove it.

Minimum slow-cooker size 4 quarts.