Slow Cooker Lentil & Veggie Stew
This is about 8 servings at 1 ½ cups each.
1 c. frozen whole kernel sweet corn
1 large red potato, cut into 1” cubes
4 carrots, sliced
1/2 c. diced sweet onion
2 stalks celery, sliced into 1/2” pieces
1 c. frozen) green beans
1/2 tsp. paprika
1/2 tsp. ground black pepper
Kosher or sea salt to taste
1 1/2 c. tomato juice
3 c. vegetable or chicken broth
1 c. (dry) lentils
Add all ingredients, except lentils, to the slow cooker, stir to combine. Cover and cook on LOW 8 to 10 hours. Add lentils the last hour of cooking time.