Slow Cooker Lentil Stew with Polenta

Serves 6
Time 7 hrs 15 min
Slow Cooker Lentil Stew with Polenta

The flavors of hearty lentils and classic Italian vegetables and seasonings develop beautifully in this stew. As a bonus, slow, undisturbed cooking means the lentils soften while still maintaining their shape and wonderfully toothsome texture.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Low FatLow Fat

Ingredients

    1 1/2 cupsbrown lentils, picked over and rinsed
    2onions, sliced
    1 largegreen bell pepper, diced
    4 clovesgarlic, sliced
    1 can (28-ounce)plum tomatoes with juice
    1 teaspoondried oregano
    1/8 teaspooncrushed red chile flakes
    1/2 teaspoonfine sea salt
    1 1/2 cupslow-sodium vegetable broth
    1 tablespoonbalsamic vinegar
    1 cupquick-cooking polenta

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Method

Layer lentils, onions, bell pepper and garlic in the bottom of a 4- to 6-quart slow cooker. 


Halve the plum tomatoes and add them to the cooker along with all their juices.


Sprinkle with oregano, chile flakes and salt. 


Pour in broth and vinegar, cover and cook on low until lentils are very tender, about 7 hours.


Prepare the polenta according to package directions and serve with the stew.

Nutritional Info

Serving Size

Calories

300

Total Fat

1g

Saturated Fat

0g

Cholesterol

0mg

Sodium

640mg

Total Carbohydrate

57g

Dietary Fiber

15g

Total Sugars

8g

Protein

16g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.