Crock Pot Pasta with Lentils and Chard
Warm, hearty, and effortlessly delicious, Crock Pot Pasta with Lentils and Chard is the ultimate comfort food for busy weeknights or cozy family dinners. This vegetarian one-pot wonder combines tender lentils, savory vegetable broth, earthy Swiss chard, and perfectly cooked short pasta, all delicately seasoned with aromatic oregano and thyme. The slow cooker does all the work, allowing the flavors to meld beautifully, while a final touch of olive oil and optional Parmesan garnishes the dish with rich, comforting notes. Packed with protein, fiber, and leafy greens, this wholesome, easy-to-make recipe is a satisfying meal that’s both healthy and indulgent. With minimal prep and hands-free cooking, this crock pot creation is perfect for anyone seeking a flavorful, nutrient-dense dinner without the fuss.
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Recipe Information
Ingredients
- 1 cup Dry brown or green lentils
- 4 cups Vegetable broth
- 1 14.5 oz can Diced tomatoes
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Uncooked short pasta (e.g., rotini or penne)
- 1 bunch Swiss chard, chopped (stems and leaves separated)
- 2 tablespoons Olive oil
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set them aside.
In a crock pot, combine the lentils, vegetable broth, diced tomatoes (with their juices), diced onion, minced garlic, oregano, thyme, salt, and black pepper. Stir to mix well.
Cover the crock pot with a lid and cook on high for 3 hours, or until the lentils are tender.
After 3 hours, stir in the uncooked pasta and the chopped Swiss chard stems (reserve the leaves for later). Add an additional 1/2 cup of water if the mixture looks too thick.
Cover and continue to cook on high for another 30-40 minutes, or until the pasta is al dente.
Once the pasta is cooked, stir in the chopped Swiss chard leaves and olive oil. Cover again and let the heat from the dish wilt the chard leaves for 5-10 minutes.
Taste and adjust seasoning with additional salt or pepper, if needed.
Serve the pasta hot, garnished with grated Parmesan cheese and chopped parsley, if desired.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 4183 mg | 182% | |
| Total Carbohydrate | 332.6 g | 121% | |
| Dietary Fiber | 42.7 g | 152% | |
| Total Sugars | 27.2 g | ||
| Protein | 111.3 g | 223% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1128 mg | 87% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 3705 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
