Slow Cooker Lentil Nacho Dip Recipe

Ingredients

This recipe yields 6 servings. Quantities are based on the original recipe and automatically adjust if scaled. Cooking times remain the same regardless of portion size.

• pound ground beef
• 1 cup green lentils, rinsed
• 1 (16 ounce) can kidney beans, drained and rinsed
• cup salsa
• 1 (16 ounce) package Cheddar cheese, cubed

Directions

Follow these steps for a hearty, flavorful stew:

1. Place the ground beef at the bottom of your slow cooker.
2. Add the rinsed green lentils on top of the beef.
3. Layer the drained kidney beans evenly over the lentils.
4. Pour the salsa over the beans, spreading it evenly.
5. Top the mixture with cubed Cheddar cheese.
6. Cover and cook on Low for 4 to 6 hours, or on High for 2 to 4 hours, until the lentils are tender and the flavors are well combined.

Cook's Notes

• For a vegetarian version, simply omit the beef.
• Choose any salsa variety you prefer for different flavor profiles.

Nutrition Facts (per serving)

• Calories: 584
• Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 113mg
• Sodium: 789mg
• Carbohydrates: 33g
• Dietary Fiber: 15g
• Sugars: 2g
• Protein: 41g
• Vitamin C: 2mg
• Calcium: 590mg
• Iron: 5mg
• Potassium: 560mg

*Percent Daily Values are based on a 2,000-calorie diet. Individual values may vary. Nutrient information is based on available data; consult a dietitian for medical dietary guidance.