Slow Cooker Lentil & Veggie Stew

• Vegan
• Gluten free

• Produce

  • 4 Carrots
  • 2 stalks Celery
  • 1 cup Corn, frozen or fresh whole kernel
  • 1 cup Green beans, fresh or frozen
  • 1 cup Lentils, dry
  • 1 Red potato, cut into 1” cubes, large
  • 1/2 cup Sweet onion

• Canned Goods

  • 3 cups Vegetable broth

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 Kosher or sea salt
  • 1/2 tsp Paprika

• Drinks

  • 1 1/2 cups Tomato juice

Found on skinnyms.com

Description

Ingredients

• 1 cup frozen or fresh whole kernel corn
• 1 large red potato, cut into 1” cubes
• 4 carrots, sliced
• 1/2 cup diced sweet onion
• 2 stalks celery, sliced into 1/2” pieces
• 1 cup (fresh or frozen) green beans, broken into 1” pieces
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• Kosher or sea salt to taste
• 1 1/2 cups tomato juice, low sodium (optional V-8 Juice low-sodium)
• 3 cups vegetable broth, low sodium (optional chicken broth)
• 1 cup (dry) lentils

Directions

• Add all of the above ingredients, except lentils, to the slow cooker, stir to combine. Cover and cook on low 8 to 10 hours. Add lentils the last hour of cooking time. Feel free to add or substitute your favorite vegetables.
• Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. Its easier to add liquid than to remove it. We like ours fairly juicy so we add the full amount and sometimes even more.
• Minimum slow cooker size 4 quarts.