Number of servings: 8
2 tablespoons olive oil
1 large onion, sliced
3 cloves garlic, minced
2 bay leaves
2 teaspoons salt (optional)
1 cup carrots, chopped
2 cups kale, chopped
2 cups chard, chopped
2 cups dried lentils
8 cups vegetable broth (or stock)
1 can chopped tomatoes (16 ounces)
Fat-free or low-fat plain yogurt (optional)
1. Sauté onion and garlic with olive oil.
2. Combine sauté mix with the rest of the ingredients (except yogurt) in a slow cooker.
3. Cook on low for 8 hours or high for 4 hours.
4. Spoon stew in bowls to serve and top with a dollop of fat-free or low-fat plain yogurt (optional).