PCOS-Friendly Slow Cooker Lentil and Mushroom Stew
Nutrition per Serving
325
Calories
18g
Protein
42g
Carbs
12.5g
Fat
Grocery List:
- Green lentils
- Mushrooms
- Onion
- Garlic
- Carrots
- Celery
- Olive oil
- Canned diced tomatoes
- Vegetable broth
- Fresh thyme
- Fresh spinach
- Parsley
- Nutritional yeast
- Optional: Greek yogurt
GI Information:
- Lentils: Low GI (32)
- Mushrooms: Very low GI
- Carrots: Medium GI (47)
- High fiber content helps slow sugar absorption
- Protein and healthy fats help maintain stable blood sugar
Ingredients
For the Stew:
- 2 cups (400g) green lentils, rinsed
- 1 lb (450g) mushrooms, sliced
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 2 tbsp (30ml) olive oil
- 1 can (400g) diced tomatoes
- 4 cups (960ml) vegetable broth
- 2 tbsp fresh thyme
- 1 tbsp smoked paprika
- 1 tsp cumin
- 1 cup (30g) fresh spinach
- Salt and pepper to taste
For Garnish:
- Fresh parsley
- 2 tbsp nutritional yeast
- Optional: Greek yogurt (for non-vegan version)
Instructions
1. Rinse lentils and check for any debris
2. In a pan, sauté mushrooms, onion, and garlic in olive oil until softened
3. Transfer to slow cooker
4. Add lentils, carrots, celery, diced tomatoes, and broth
5. Add thyme, paprika, cumin, salt, and pepper
6. Cook on low for 6-8 hours or high for 4 hours
7. Add spinach 10 minutes before serving
8. Garnish with parsley and nutritional yeast
9. Optional: Top with a dollop of Greek yogurt
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