Slow Cooker Lentil and Vegetable Stew

Yield:
4 servings

Ingredients:

  1. 1 cup dried lentils
  2. 1 can (16 ounce) diced tomatoes
  3. 1 2/3 cups (14.5 ounce can) chicken broth
  4. 1 1/4 cups whole kernel corn
  5. 1 package (10 ounce) fresh or frozen black eyed peas
  6. 1 large onion, cut into wedges
  7. 1 Tablespoon chopped garlic
  8. 1 teaspoon basil
  9. 1/2 cup grated Parmesan cheese
Directions:

Stir together all ingredients except Parmesan cheese in slow cooker. Cover; cook on low for 10-12 hours or until lentils are tender. Ladle into serving bowls and top with Parmesan cheese.



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