Crock Pot Vegetable Lentil Stew

You can use frozen kale, frozen onions, and frozen carrots to make this a quick "pantry meal"! Keep those items on hand, and this instantly becomes your go-to meal when you can't get to the grocery store.

Makes: 8 Servings

Ingredients
2 Tbs olive oil
2 bay leaves
2 tsp salt (optional)
1 large onion, diced
3 cloves garlic, minced
1 cup carrot, diced
4 cups kale, chopped
2 cups dried lentils
8 cups low sodium vegetable broth (or 4 cups broth and 4 cups water)
1 can (15oz) diced tomatoes, no added sodium
1 can (15oz) cannelini beans​, drained and rinsed

Instructions
  1. Optional: Heat olive oil in a large skillet on medium heat. Add onion and garlic, and cook for 5-7 minutes, or until soft.
  2. Place cooked onions and garlic in the slow cooker and combine with rest of the stew ingredients. 
  3. Cook on low for 8 hours or high for 4 hours.
  4. Remove bay leaves and serve.
Nutrition Information
Serving Size: 1 ½ cups

Calories: 280
Total Fat: 4.5g
Saturated Fat: 0.5g
Protein: 16g
Sodium: 170mg
Carbohydrates: 45g
Added Sugar: 0g
Fiber: 16g