Slow-Cooker Lentil and Pasta Stew

Slow-Cooker Lentil and Pasta Stew

Enjoy this delicious lentil and pasta stew - a hearty slow cooked dinner.

Prep Time

10

Minutes

Total Time

10:35

Hrs:Mins

Makes

4

servings

3/4
cup dried lentils, sorted, rinsed
2
medium stalks celery, sliced (1 cup)
1/2
cup coarsely chopped green bell pepper
3 1/2
cups vegetable broth
1
can (11.5 oz) vegetable juice
1/3
cup uncooked rosamarina or orzo pasta (2 oz)
1
teaspoon dried thyme leaves
  1. In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
  2. Cover; cook on Low heat setting 10 to 12 hours.
  3. 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.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Quick Tip:
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:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 10),
  • Total Fat 1g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 1110mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 8g,
    • Sugars 6g),
  • Protein 12g;
Percent Daily Value*:
    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.