Skip to Content
Menu

Slow-Cooker Lentil and Pasta Stew

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated Nov 19, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
Enjoy this delicious lentil and pasta stew - a hearty slow cooked dinner.

Slow-Cooker Lentil and Pasta Stew

  • Prep Time 10 min
  • Total 10 hr 35 min
  • Servings 4
  • Ingredients 7
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 3/4 cup dried lentils, sorted, rinsed
  • 2 medium stalks celery, sliced (1 cup)
  • 1/2 cup coarsely chopped green bell pepper
  • 3 1/2 cups vegetable broth
  • 1 can (11.5 oz) vegetable juice
  • 1/3 cup uncooked rosamarina or orzo pasta (2 oz)
  • 1 teaspoon dried thyme leaves

Instructions

  • Step 
    1
    In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
  • Step 
    2
    Cover; cook on Low heat setting 10 to 12 hours.
  • Step 
    3
    Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.

Nutrition

220 Calories
1g Total Fat
12g Protein
40g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
10
Total Fat
1g
1%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1110mg
46%
Potassium
670mg
19%
Total Carbohydrate
40g
13%
Dietary Fiber
8g
32%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
25%
25%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved