Enjoy this delicious lentil and pasta stew - a hearty slow cooked dinner.
cup dried lentils, sorted, rinsed
medium stalks celery, sliced (1 cup)
cup coarsely chopped green bell pepper
cups vegetable broth
can (11.5 oz) vegetable juice
cup uncooked rosamarina or orzo pasta (2 oz)
teaspoon dried thyme leaves
In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
Cover; cook on Low heat setting 10 to 12 hours.
Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.
Lentils come in many colors--brown, red and yellow. You can find brown lentils in most supermarkets, but you may have to look in a specialty market to find the red and yellow varieties.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.