Skip to Content
Menu

Lentils and Veggies

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Apr 21, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Seasoned with herbs, this is one wholesome side dish that’s brimming with lentils and veggies. Check out the tip to give it an Asian spin.

Lentils and Veggies

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 8
  • Ingredients 9
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 1 cup dried lentils (8 ounces), sorted and rinsed
  • 2 medium carrots, sliced (1 cup)
  • 1 medium onion, chopped (1/2 cup)
  • 2 cloves garlic, finely chopped
  • 1 teaspoon dried thyme leaves
  • 1/4 teaspoon pepper
  • 2 1/2 cups water
  • 1 can (14 1/2 ounces) diced tomatoes, undrained
  • 1 teaspoon salt

Instructions

  • Step 
    1
    Mix all ingredients except tomatoes and salt in 3 1/2- to 4-quart slow cooker.
  • Step 
    2
    Cover and cook on low heat setting 4 to 6 hours or until lentils are tender.
  • Step 
    3
    Stir in tomatoes and salt.

Nutrition

75 Calories
0g Total Fat
7g Protein
18g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
380mg
Total Carbohydrate
18g
Dietary Fiber
6g
Protein
7g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Vegetable;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved