Slow-cooker Lentil, Chickpea and Spinach Stew
A slow cooker supper that simmers away and does all the dinner work for you!
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
Preparation
- 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.
Epicure Products Used
Nutritional Information
Per serving: Calories 300, Fat 4 g (Saturated 0 g, 0 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.