Average Rating: 5TOTAL TIME: Prep: 20 min. Cook: 5 hours
YIELD: 12 servings (3 quarts).Ingredients
- 4 cups water
- 4 cups vegetable broth
- 2 cups dried lentils, rinsed
- 2 medium carrots, chopped
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 teaspoon dried oregano, divided
- 1 cup chopped fresh spinach
- 1/2 cup tomato sauce
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 3 tablespoons red wine vinegar
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional: Chopped red onion, chopped parsley and lemon wedges
Instructions
- 1. Place the water, broth, lentils, carrots, onion, celery and 1/2 teaspoon oregano in a 5- or 6-qt. slow cooker. Cook, covered, on low 4-5 hours or until lentils are tender.
- 2. Stir in the spinach, tomato sauce, olives, vinegar, garlic, salt, pepper and remaining 1/2 teaspoon oregano. Cook, covered on low about 1 hour longer, until spinach is wilted. If desired, serve with red onion, parsley and lemon wedges.
Nutrition Facts
1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein.
Diabetic Exchanges: 1-1/2 starch, 1 lean meat.