Slow-cooker Lentil, Chickpea and Spinach Stew

4 hours
8 servings
$1.45/serving

A slow cooker supper that simmers away and does all the dinner work for you!

Perfectly Balance Your Plate

Serve with whole-grain buns.

Ingredients

1 onion, thinly sliced

2 tsp olive oil

2 tbsp Cinco Pepper Blend, or pepper blend of your choice

1 tbspGreek Dressing Mix, or Pesto Sauce Mix

2 cans (19 oz/540 ml) chickpeas, drained

1 cup dried red lentils

1 can (14 oz/398 ml) tomato sauce

4 cupsVegetable Broth, prepared

¹⁄₂ - 1 cup black olives

4 cups baby spinach

¹⁄₂ - 1 cup yogurt

Preparation

Sauté onion in oil with Cinco Pepper Blend and Greek Dressing Seasoning.
Turn onions into a slow cooker and add next 5 ingredients. Cook on HIGH for 4 hours or on LOW for 8 hours.
About 15 minutes before serving, stir in spinach and yogurt.

Nutritional Information

Per serving: Calories 300, Fat 4 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 50 g (Fibre 12 g, Sugars 4 g), Protein 17 g.

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Greek Dressing Mix

Vegetable Broth Mix