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Hearty Lentil And Root Vegetable Stew
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| What You Need: |
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1 cup dried red lentils, rinsed and sorted
8 ounces turnip root, scrubbed and cut into 1-inch cubes (about 1˝ cups)
1 medium yellow onion, cut into ˝-inch wedges
2 medium carrots cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
˝ teaspoon dried oregano
1/8 teaspoon red pepper flakes
2 cans (about 14 ounces each) chicken broth
1 tablespoon olive oil
˝ teaspoon salt
4 slices bacon, crisp-cooked and crumbled
˝ cup finely chopped green onions
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| How To Cook: |
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1. Combine lentils, turnip, onion, carrots, bell pepper, oregano, and red pepper flakes in slow cooker. Pour broth over top.
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2. Cover; cook on LOW 6 hours or on HIGH 3 hours or until lentils are cooked.
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3. Stir in olive oil and salt. Sprinkle bacon and green onions over top of each serving.
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