Slow Cooker Bruschetta & Lentil Stew
The fresh flavors of bruschetta are paired with lentils in this healthy, vegan/vegetarian slow cooker recipe. A classic Italian appetizer turned into stew! Bruschetta in general is flavorful using simple ingredients. Why change that? This recipe is simple, simple, simple – lentils, tomatoes, basil and some herbs.
5 minutes
3 hours
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 78 |
| Fat: | 0 g |
| Carbohydrates: | 19 g |
| Protein: | 8 g |
| Cholesterol: | 0 g |
| Sodium: | 790 mg |
| Fiber: | 7 g |
| Sugars: | 5 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 2 lb2 lb2 lb Roma Tomato, diced
- 1 cup1 cup1 cup Lentils (dried)
- 4 cups4 cups4 cups Vegetable Broth, low-sodium
- .25 cup.25 cup.25 cup fresh Basil, chopped
- 1 Tbsp1 Tbsp1 Tbsp Balsamic Vinegar
- 4 cloves4 cloves4 cloves Garlic, minced
- 1 tsp1 tsp1 tsp Himalayan Pink Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 2-3 hour or LOW 4-6 or until lentils are tender.
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