Lentil Stew (Crockpot)

No meat Friday!  Lenten season for us.  That means no chicken, beef, pork, turkey, etc.  Fish is fine.  But a husband who isn’t a big fan of seafood, my options can get pretty limited.  I’ve been playing around with lentil recipes and this is my new favorite!  Husband approved too!  I hope you enjoy!  

Ingredients:

1 cup red lentils 

4 c organic vegetable broth 

3 celery ribs, diced

1.5 c diced carrots 

1/4 c chopped yellow onion

2 garlic cloves, minced 

1/2 tsp sea salt 

2 tsp oregano 

1 bay leaf 

Black pepper to taste 

4 tbsp low fat Greek yogurt (optional) 

Directions: 

In a medium crockpot (sprayed with olive oil cooking spray) add all ingredients.  Turn on low 6-8 hours.  Lentils will soften and turn to a puréed bean consistency.  If needed, or a thinner consistency is desired, add 1/4-1/2 c additional broth.  Scoop into 4 bowls.  Top with crushed black pepper, can add 1 tbsp low fat Greek yogurt too!  Enjoy!  

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