Green Cuisine: Crock Pot Lentil Stew

Name: Green Cuisine: Crock Pot Lentil Stew
Ingredients: 4 cups vegetable broth (low sodium); 3 carrots washed and unpeeled cut into bite sized thick slices; 3 parsnips washed and unpeeled cut into bite sized thick slices; 4 cloves garlic minced; 8 ounces tempeh (vegan option) or 1 lb. turkey breast cut into bite sized chunks; 1 onion chopped; 1 teaspoon dried oregano; 1 teaspoon dried basil; 3 cups dry lentils (wash and rinse); 2 cups water; 1/2 cup spinach, rinsed and sliced into small pieces; 2 tablespoons olive oil; 2 cups diced tomatoes; salt and pepper to taste; optional: 2 cups plain yogurt

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Ingredients

4 cups vegetable broth (low sodium)
3 carrots washed and unpeeled cut into bite sized thick slices
3 parsnips washed and unpeeled cut into bite sized thick slices
4 cloves garlic minced
8 ounces tempeh (vegan option) or 1 lb. turkey breast cut into bite sized chunks
1 onion chopped
1 teaspoon dried oregano
1 teaspoon dried basil
3 cups dry lentils (wash and rinse)
2 cups water
1/2 cup spinach, rinsed and sliced into small pieces
2 tablespoons olive oil
2 cups diced tomatoes
salt and pepper to taste
optional: 2 cups plain yogurt