Slow Cooker Lentil Vegetable Stew

$- 1 cup dry green or brown lentils, rinsed - 2 medium potatoes, diced - 2 carrots, sliced - 2 celery stalks, diced - 1 onion, chopped - 3 cloves garlic, minced - 4 cups vegetable broth - 1 can (14 oz) diced tomatoes, with juices - 1 teaspoon dried thyme - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup chopped kale or spinach (optional) - 2 tablespoons olive oil - Fresh parsley, for garnish - Alternative vegetables (e.g., bell peppers, zucchini) - Different herbs and spices (e.g., rosemary, bay leaves) - Calories per serving: Approximately 200 - Key vitamins and minerals: Rich in fiber, vitamins A, C, and K, and iron Gather these ingredients before you start. The lentils bring a hearty base, while the veggies add color and flavor. This stew is not just tasty; it’s also packed with nutrients. Adding kale or spinach boosts the vitamins even more. Using vegetable broth enhances the flavor without meat. Feel free to swap in your favorite vegetables for variety. This stew is flexible and easy to customize! Start by rinsing 1 cup of dry lentils. Place them in a fine mesh strainer. Rinse them under cold water until the water runs clear. This step removes dirt and debris. Next, chop the vegetables. Dice 2 medium potatoes, slice 2 carrots, and dice 2 celery stalks. Chop 1 onion and mince 3 cloves of garlic. If you want to use greens like kale, chop 1 cup into small pieces. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes. You want them soft and fragrant. This step helps build flavor for the stew. Transfer the sautéed onion and garlic to your slow cooker. Add the rinsed lentils, diced potatoes, sliced carrots, and diced celery. Now, pour in 4 cups of vegetable broth. Add 1 can of diced tomatoes with their juices. Stir in 1 teaspoon of dried thyme, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. Cover the slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. The lentils and vegetables should become tender. In the last 30 minutes of cooking, stir in the chopped kale or spinach if you want to add greens. Before serving, taste the stew and adjust the seasonings if needed. Enjoy the rich flavors! To create the best lentil vegetable stew, focus on the right texture and taste. Use fresh veggies for more flavor. The lentils should be tender but not mushy. Cook them low and slow for the best results. Aim for a nice balance of spices. Smoked paprika adds depth, while thyme provides earthiness. Don’t forget to season with salt and pepper at the end. This way, you can adjust as needed. Meal prep can make cooking easier. Chop your veggies ahead of time. Store them in the fridge for up to three days. Rinsing lentils takes only a few minutes. You can also use pre-cut vegetables from the store. This cuts down on your prep time. If you want to speed things up, consider using canned lentils. They are cooked and ready to go. Just rinse them before adding to the stew. Presentation matters. Serve the stew in deep bowls for a cozy feel. Top with freshly chopped parsley for a bright look. Pair it with crusty whole-grain bread. This adds a nice crunch to each bite. You can also serve it with a side salad for a fresh touch. A sprinkle of cheese on top can add creaminess, too. Enjoy your meal in a warm atmosphere for the best experience. {{image_2}} You can easily make this stew vegetarian or vegan. Just swap the vegetable broth for a rich, homemade broth. If you want to add protein, consider chickpeas or black beans. Rinse and drain canned beans before adding them to your stew. This will give you a hearty meal that is still plant-based. You can enhance your stew by adding different legumes or grains. Try mixing in quinoa or barley. They pair well with lentils. If you want to add variety, toss in split peas or black-eyed peas. Both options add unique flavors and textures to your dish. Using seasonal produce makes your stew even more delicious. In spring, add fresh peas or asparagus. In summer, zucchini or bell peppers work well. In fall, try butternut squash or sweet potatoes. Winter brings hearty greens like collards or Swiss chard. These swaps keep your stew fresh and exciting all year round. To keep your stew fresh, use airtight containers. Glass or BPA-free plastic containers work best. Make sure the stew cools down before sealing it. This helps prevent moisture buildup. Store leftovers in the fridge for up to five days. You can freeze this lentil stew for longer storage. First, let the stew cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label the bags with the date. This stew will stay good for up to three months in the freezer. To thaw, place it in the fridge overnight or use the microwave on low. Reheat your stew on the stove for the best taste. Pour the stew into a pot and warm over medium heat. Stir often to avoid sticking. You can also use the microwave. Place the stew in a microwave-safe bowl and cover it. Heat for two to three minutes, stirring halfway through. Adding a splash of broth can help keep the stew moist. Enjoy the rich flavors all over again! I recommend using green or brown lentils. They hold their shape well and add a nice texture. Red lentils cook faster and become mushy. So, they are not the best choice for this stew. Yes, you can! To make it on the stovetop, simply follow the same steps. Cook the stew in a pot over medium heat. It will take about 30-40 minutes. Make sure to stir often until the lentils are tender. To boost protein, add cooked beans or lentils. You can also mix in shredded chicken or diced tofu. Stir these in during the last 10 minutes of cooking. This way, they warm through but keep their texture. You can store leftovers in an airtight container for 3-5 days. Be sure to let it cool before sealing. This keeps the stew fresh and tasty. Absolutely! This recipe is naturally gluten-free. Just make sure your vegetable broth is labeled gluten-free. Enjoy this healthy meal without worry! This stew recipe provides a healthy meal packed with flavor. You learned about key ingredients, preparation, and slow cooking steps. Don’t forget to adjust spices to fit your taste. Try different vegetables and herbs for fun twists. Store leftovers properly to enjoy later. Feel free to adapt the recipe based on seasons or diet needs. Now, cooking this stew can be an easy, enjoyable task. I hope you dive in and enjoy your delicious creation!$

Slow Cooker Lentil Vegetable Stew

Warm up with this Hearty Slow Cooker Lentil Vegetable Stew, perfect for chilly days! Packed with nutritious lentils, vibrant veggies, and rich flavors, this easy recipe is a must-try. Just toss everything in your slow cooker and let it create a delicious meal for you. Click to explore the full recipe and enjoy a comforting dish that nourishes the soul! #LentilStew #SlowCookerRecipes #VegetarianMeals #HealthyEating

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Ingredients

1 cup dry green or brown lentils, rinsed

2 medium potatoes, diced

2 carrots, sliced

2 celery stalks, diced

1 onion, chopped

3 cloves garlic, minced

4 cups vegetable broth

1 can (14 oz) diced tomatoes, with juices

1 teaspoon dried thyme

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup chopped kale or spinach (optional)

2 tablespoons olive oil

Fresh parsley, for garnish

Instructions

Begin by preparing your ingredients. Rinse the lentils thoroughly under cold water until the water runs clear. Chop the potatoes, carrots, celery, onion, and garlic as directed. If using kale or spinach, chop it into manageable pieces.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté for about 3-4 minutes until they are soft and fragrant.

Transfer the sautéed onion and garlic to your slow cooker. Add in the rinsed lentils, diced potatoes, sliced carrots, and diced celery.

Pour in the vegetable broth and add the canned tomatoes along with their juices. Stir in the dried thyme, cumin, smoked paprika, salt, and pepper.

Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours, until the lentils and vegetables are tender.

If you are adding kale or spinach, stir it in during the last 30 minutes of cooking.

Taste and adjust the seasonings as needed before serving.

Prep Time: 15 minutes | Total Time: 7 hours 15 minutes | Servings: 6

- Presentation Tips: Serve the stew in bowls, garnished with freshly chopped parsley for a pop of color. Accompany with crusty whole-grain bread for a comforting meal.