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Healthy Recipes

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Slow-Cooker Lentil & Veggie Stew

If you want to go meatless and still enjoy a hearty and healthy stew, this recipe is just the ticket. Loaded with healthy vegetables, it is also super easy to make when you prepare it in a slow cooker. Start this one off in a slow cooker in the morning and finish up in the evening with a warm, hearty, healthy and meatless stew.

Ingredients

1 cup organic 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
Himalayan salt to taste
1 1/2 cups organic tomato juice, low sodium
1 1/2 cups organic vegetable broth, low sodium
1/2 cup (dry) lentils

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)

Instructions

1. Add all 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 half 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. It's 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.

Original recipe: http://skinnyms.com/slow-cooker-lentil-veggie-stew/


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