Lentil-Tomato Stew

Marci Baum Annville, PA

Prep. Time: 10 Minutes
Cooking Time: 4–12 Hours


  • 3 cups water
  • 28-oz. can low-sodium peeled Italian tomatoes, undrained
  • 6-oz. can low-sodium tomato paste
  • ½ cup dry red wine
  • ¾ tsp. dried basil
  • ¾ tsp. dried thyme
  • ½ tsp. crushed red pepper
  • 1 lb. dried lentils, rinsed and drained with any stones removed
  • 1 large onion, chopped
  • 4 medium carrots, cut in ½-inch rounds
  • 4 medium celery ribs, cut into ½-inch slices
  • 3 garlic cloves, minced
  • 1 tsp. salt
  • chopped fresh basil or parsley, for garnish

Ideal Slow Cooker Size: 6-Quart


  1. Combine water, tomatoes with juice, tomato paste, red wine, basil, thyme, and crushed red pepper in slow cooker.
  2. Break up tomatoes with a wooden spoon and stir to blend them and the paste into the mixture.
  3. Add lentils, onion, carrots, celery, and garlic.
  4. Cover. Cook on Low 10–12 hours, or on High 4–5 hours.
  5. Stir in the salt.
  6. Serve in bowls, sprinkled with chopped basil or parsley.

Per Serving: 250 calories (10 calories from fat), 1g total fat (0g saturated, 0g trans), 0mg cholesterol, 530mg sodium, 44g total carbohydrate (16g fiber, 7g sugar), 17g protein, 20%DV vitamin A, 20%DV vitamin C, 8%DV calcium, 40%DV iron.