Slow Cooker Lentil and Vegetable Stew - Slender Kitchen
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Slow Cooker Lentil and Vegetable Stew

By Kristen Mccaffrey
  
adapted from: pinchofyum.com
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320
Calories 
55g
Carbs 
5g
Fat 
16g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe
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Rating: 3.5 - 4 comments

Last night it was so cold, which is really unusual for Los Angeles. Normally people are pulling out their parkas and hats when it drops below 65, but last night it was New England cold. Luckily, I had a batch of this delicious hearty soup waiting for me in the freezer. It is one that I make often but haven't shared yet on the website. But after digging into again last night, I knew I had to share it. The soup is creamy, rich, and full of good for you veggies and lentils. Plus is only gets better after having a few days for the flavors to soak together. So whip up a big batch and freeze the leftovers for a quick meal on a cold night. You won't be sorry.

Prep Time

Slow Cooker Lentil and Vegetable Stew

22
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 2 cups butternut squash, peeled and cubed
  • 2 cups carrots, chopped
  • 2 cups red potatoes, chopped
  • 2 cups celery, chopped
  • 1.5 cups dry lentils
  • 1 U onion, diced
  • 4 U cloves garlic, minced
  • 8 cups vegetable broth
  • 2 tsp herbs de provence
  • 1 tsp salt (more to taste)
  • 1 tsp. smoked paprika
  • 2 tbsp. olive oil
  • 4 cups spinach
  • 1/2 cup parsley
  • Salt and pepper

Nutritional Facts

Serving Size: 
1.5-2 cups
Amount Per Serving
Calories 320
Calories from Fat 48
% Daily Value *
Total Fat 5g
8%
Saturated Fat 1g
4%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1 736mg
75%
Total Carbohydrate 55g
16%
Dietary Fiber 19g
73%
Sugars 9g
Protein 16g

Directions

  1. Add the butternut squash, carrots, potatoes, celery, lentils, onion, garlic, vegetable broth, herbs de provence, paprika, and salt to the slow cooker. Cook on on low for 7-8 hours.
  2. Add about one third of the soup to a blender along with the olive oil. Blend until smooth and add back to slow cooker.
  3. Add the spinach and parsley. Let cook for 5-10 more minutes until spinach wilts. Season with salt and pepper.
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A hearty and creamy Slow Cooker Vegetable Lentil Stew made with squash, potatoes, carrots, celery, and lentils.
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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