Hearty Lentil and Root Vegetable Stew

Ingredients

• 2 cans (about 14 ounces each) chicken broth
• 1 cup dried red lentils, rinsed and sorted
• 1 1/2 cups cubed peeled turnip (1 inch)
• 1 medium onion, cut into 1/2-inch wedges
• 2 medium carrots cut into 1-inch pieces
• 1 medium red bell pepper, cut into 1 – inch pieces
• 1/2 teaspoon dried oregano
• 1/8 teaspoon of red pepper flakes
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 4 slices bacon, crisp-cooked and crumbled
• 1/2 cup finely chopped green onions

Instructions

1. Combine broth, lentils, turnip, onion, carrots, bell pepper, oregano and pepper flakes in a 4 – quart crock – pot slow cooker.
2. Pour broth over the top, cover and cook on low for 6 hours, high for 3 or until lentils are cooked
3. When lentils are tender, stir in olive oil and salt.
4. Garnish each serving with bacon and green onion

TGIAC Notes

• Used parsnip instead of turnip… no particular reason…. think they didn’t have turnip at the grocery store
• Also had freshly ground black pepper and freshly grated aged parmesan cheese for garnish as well as more red chili pepper flakes
• As per seasoning….. well i just went with whatever i felt would fit from my spice rack… so i seasoned to taste adding many italian herbs