Slow Cooker Mediterranean Lentil Stew

Ingredients and Weight:

• 2 tablespoons olive oil
• 1 1/2 cups chopped yellow onion (1 medium)
• 1 1/2 cups chopped red bell pepper (1 medium)
• 3 1/2 cups chicken or vegetable broth
• 2 (15-ounce) cans lentils, rinsed
• 1 cup chopped carrots (5 to 6 medium)
• 1 cup chopped celery (4 to 5 stalks)
• 3/4 cup chopped zucchini (1 medium)
• 1 (28-ounce) can diced tomatoes
• 1 (15-ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Freshly chopped parsley and lemon wedges (for garnish)

Preparation Time:

15 minutes

Cooking Time:

6-8 hours on low or 3-4 hours on high

Difficulty Level:

2/5 (Easy to Moderate)

Preparation Method Steps:

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and bell pepper and cook until softened, about 5 minutes.
3. Transfer onion and bell pepper to a 6-quart slow cooker.
4. Add broth, lentils, carrots, celery, zucchini, diced tomatoes, tomato sauce, oregano, thyme, salt, and pepper to the slow cooker.
5. Stir to combine and cover.
6. Cook on low for 6-8 hours or on high for 3-4 hours, or until lentils are tender and stew has thickened.
7. Garnish with freshly chopped parsley and lemon wedges before serving.

Nutritional Information:

Per serving (1/8 of recipe):

• Calories: 240
• Fat: 6g (1g saturated)
• Cholesterol: 0mg
• Sodium: 640mg
• Carbohydrates: 42g
• Fiber: 10g
• Sugar: 17g
• Protein: 12g

Dish Characteristics:

• Warm and comforting
• Hearty and flavorful
• Packed with vegetables and lentils for a healthy and satisfying meal
• Perfect for a cold winter night or a quick and easy weeknight dinner

User Comments:

• "This stew is so delicious and easy to make. I love that it's packed with vegetables and lentils, which makes it a healthy and filling meal." - Sarah, New York
• "I've made this stew several times now, and it's always a hit with my family. The flavors are amazing, and I love that it's so versatile. I've added different vegetables and spices each time, and it always turns out great." - Emily, Los Angeles
• "This stew is perfect for a cold winter night. It's warm and comforting, and it's also really easy to make. I love that I can just throw everything in the slow cooker and forget about it until dinnertime." - Ryan, Chicago

Special Precautions and Tips:

• If using dry lentils, rinse them thoroughly and pick out any stones or debris before cooking.
• You can use a combination of different vegetables in this stew, such as mushrooms, potatoes, or green beans.
• If you want a spicier stew, you can add a pinch of red pepper flakes or chili powder.
• This stew can be frozen for up to 3 months. Simply thaw it overnight in the refrigerator and reheat it over medium heat.