Jacks-Harvey Recipes
https://jacksharvey.grocerywebsite.com/Recipes/Detail/4793/Slow_Cooker_Lentil_and_Vegetable_Stew
Slow Cooker Lentil and Vegetable Stew
Yield: 4 servings
Ingredients
| 1 |
cup |
dried lentils
|
|
|
| 1 |
can |
(16 ounce) diced tomatoes
|
|
|
| 1 2/3 |
cups |
(14.5 ounce can) chicken broth
|
|
|
| 1 1/4 |
cups |
whole kernel corn
|
|
|
| 1 |
package |
(10 ounce) fresh or frozen black eyed peas
|
|
|
| 1 |
|
large onion, cut into wedges
|
|
|
| 1 |
Tablespoon |
chopped garlic
|
|
|
| 1 |
teaspoon |
basil
|
|
|
| 1/2 |
cup |
grated Parmesan cheese
|
|
|
Directions:
Stir together all ingredients except Parmesan cheese in slow cooker. Cover; cook on low for 10-12 hours or until lentils are tender. Ladle into serving bowls and top with Parmesan cheese.
Please note that some ingredients and brands may not be available in every store.
Jacks-Harvey Recipes
https://jacksharvey.grocerywebsite.com/Recipes/Detail/4793/Slow_Cooker_Lentil_and_Vegetable_Stew