Hearty Lentil and Root Vegetable Stew
06/15/06 07:39 PM
Ran across this and thought someone might be interested. I think I will try it this weekend. I know it is more of a fall recipe, but hey, if I can find ways to use root vegetables I will. You could probably leave out the lentils if you are touchy with them or replace them with something else that you can handle. Otherwise, I think it is safe?
1 cup dried red lentils, rinsed and drained 8 ounces turnip root, scrubbed and cut into 1 inch cubes (about 1 1/2 cups) Medium yellow onion (about 6 ounces) cut in 1/2 inch wedges 2 medium carrots peeled and cut in 1 inch pieces 1 medium red bell pepper, cut in 1 inch pieces 1/2 teaspoon dried oregano leaves 1/8 teaspoon dried red pepper flakes 2 cans reduced sodium fat free chicken broth (or I imagine vegetable) 1/2 teaspoon salt 1 tablespoon extra virgin olive oil 4 bacon slices cooked and crumbled (I'm sure turkey would be fine) 1/2 cup finely chopped green onion
1. In 3 1/2 to 4 quart slow cooker, comine lentils, turnip, onion, carrots, bell pepper, oregano, pepper flakes and broth. Cover and cook on HIGH 3 hours or on LOW 6 hours.
2. When lentils are cooked, stir in salt and olive oil. Top each serving with equal amounts of bacon and green onions.
Cal 164 total Fat 4 g Carb 21 g Fiber 9 g 22% cal from fat