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Lentils and Veggies

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By Betty Crocker Kitchens
Updated Apr 21, 2010
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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
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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

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