Slow Cooker Lentil and Vegetable Stew

Yield: 4 servings

Ingredients

1 cup dried lentils

1 can (16 ounce) diced tomatoes

1 2/3 cups (14.5 ounce can) chicken broth

1 1/4 cups whole kernel corn

1 package (10 ounce) fresh or frozen black eyed peas

1 large onion, cut into wedges

1 Tablespoon chopped garlic

1 teaspoon basil

1/2 cup grated Parmesan cheese

Nutrition Facts

Yield: 4 servings

Approximate Nutrient Content per serving:

Calories: 350

Total Carbohydrates: 63g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Stir together all ingredients except Parmesan cheese in slow cooker. Cover; cook on low for 10-12 hours or until lentils are tender. Ladle into serving bowls and top with Parmesan cheese.

Please note that some ingredients and brands may not be available in every store.

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