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.
8 servings
Cal 164
total Fat 4 g
Carb 21 g
Fiber 9 g
22% cal from fat
from Diabetic Cooking Issue No. 49
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Hearty Lentil and Root Vegetable Stew
