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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