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Slow-Cooker Lentil and Pasta Stew

slow-cooker lentil and pasta stew Entree
Slow-Cooker Lentil and Pasta Stew
  • Prep 10 min
  • Total 10 hr 35 min
  • Servings 4

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

Updated November 19, 2010

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
10
% Daily Value
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1110mg
46%
Potassium
670mg
19%
Total Carbohydrate
40g
13%
Dietary Fiber
8g
32%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
25%
25%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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