Green Cuisine: Crock Pot Lentil Stew

Days, or maybe weeks, of overindulgence doesn’t mean you should throw in the towel. It might take some effort to return to healthy eating, but you can do it.

This stew is simple to make, packed with nutrients and easy to store in the fridge for the week. When that bag of chips is calling your name reach for this stew instead.


  • 4 cups vegetable broth (low sodium)
  • 3 carrots washed and unpeeled cut into bite sized thick slices
  • 3 parsnips washed and unpeeled cut into bite sized thick slices
  • 4 cloves garlic minced
  • 8 ounces tempeh (vegan option) or 1 lb. turkey breast cut into bite sized chunks
  • 1 onion chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 3 cups dry lentils (wash and rinse)
  • 2 cups water
  • 1/2 cup spinach, rinsed and sliced into small pieces
  • 2 tablespoons olive oil
  • 2 cups diced tomatoes
  • salt and pepper to taste
  • optional: 2  cups plain yogurt


Place all ingredients together in a crock pot. Cook on medium heat in the crock pot for 8 hours. Optional: spoon generous dollops of yogurt on the soup prior to serving. Serve with brown rice or multigrain bread. Enjoy your crock pot lentil stew!

Makes 8 servings.

Photo used under Creative Commons from Robert Judge/Flickr.

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