Happy New Year!
January, and hopefully the rest of the year, is a time for resolutions and new goals. One of my goals this year is to eat healthier and exercise more… I hate to be like everybody else but after a month like December, kicking it back into gear is much needed! It’s nice to use the new year as an excuse to reevaluate your food choices and make better ones.
A part of eating healthier is to eat less processed foods. This can be difficult during a busy week when you just don’t have the time to prepare meals from scratch. That’s why my new best friend this year is my new Crock Pot. There is nothing easier than throwing in a bunch of ingredients and letting it cook all day without fuss.
This vegetable lentil stew is my go-to healthy slow-cooker meal. It’s made with just vegetables and lentils and comes out so surprisingly delicious that you’re going to want seconds. And having seconds is nothing to feel guilty about.
Vegetable Lentil Stew
- 2 cups vegetable broth
- 1 can diced tomatoes (undrained)
- 2 zucchinis or yellow squash, diced
- 1 red bell pepper, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/2 cup dry lentils, rinced
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 large bay leaf
- 2 tablespoons of fresh chopped herbs (optional) I use thyme, oregano, basil or whatever I have on hand
- Fresh ground pepper, to taste
Combine everything in your Crock Pot and stir together.
Cook on HIGH for 4 hours or on LOW for 8 hours. Remove the bay leaf before serving and enjoy!