Slow-cooker Lentil, Chickpea and Spinach Stew
A slow cooker supper that simmers away and does all the dinner work for you!
4 hours
8 servings
300 calories
Ingredients
1 onion, thinly sliced
2 tsp olive oil
2 tbsp Cinco Pepper Blend, or pepper blend of your choice
1 tbsp Greek Dressing Mix, or Pesto Sauce Mix
2 cans (19 oz/540 ml) chickpeas, drained
1 cup dried red lentils
1 can (14 oz/398 ml) tomato sauce
4 cups Vegetable Broth, prepared
1 1⁄2 tsp Vegetable Broth Mix
1 cup boiling water
1⁄2 - 1 cup black olives
4 cups baby spinach
1⁄2 - 1 cup yogurt
Instructions
Sauté onion in oil with Cinco Pepper Blend and Greek Dressing Seasoning.
Turn onions into a slow cooker and add next 5 ingredients. Cook on HIGH for 4 hours or on LOW for 8 hours.
About 15 minutes before serving, stir in spinach and yogurt.
Nutritional Information
Per serving: Calories 300, Fat 4 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 50 g (Fiber 12 g, Sugars 4 g), Protein 17 g.
Perfectly Balance Your Plate
Serve with whole-grain buns.