Description
This is an easy lentil stew filled with colorful veggies and nutty, savory flavors you can make on the stovetop or in a slow cooker.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 1 large leek, white parts and light green color only, chopped
- 4 medium carrots, chopped
- 2 Yukon Gold or Russet potatoes, peeled and chopped
- 1 1/2 cup Brussels sprouts, ends trimmed and sliced in half
- 2 cups brown lentils
- 1 (28oz) can diced tomatoes
- 4 cups vegetable or chicken broth
- 1 tablespoon curry powder
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- In a large pot over medium high heat, add olive oil, garlic, onion and leek, and cook for 4 minutes, or until onions are translucent.
- Add all the remaining ingredients and bring to a boil.
- Lower the heat to a simmer, cover and cook for 90 minutes.
- Check your stew and add more broth or water if needed.
- Season with salt and pepper.The stew is ready to eat when the vegetables and lentils are tender.
Slow Cooker Version
- In a pan over medium high heat, add olive oil, garlic, onion and leek, and cook for 4 minutes, or until onions are translucent.
- Turn the heat off and transfer the mixture to the slow cooker.
- Add the remaining ingredients to the slow cooker and cook on low for 6-8 hours. Check your stew intermittently and add more broth or water if necessary. Season with salt and pepper and serve.
Notes
The stew will keep for up to 5-6 days refrigerated in an airtight storage container.
To freeeze: Store in individual airtight storage containers and reheat in the microwave or in a pot on a stovetop.
Nutrition
- Serving Size:
- Calories: 420
- Sugar: 12 g
- Sodium: 709 mg
- Fat: 6.1 g
- Saturated Fat: 0.9 g
- Carbohydrates: 76.2 g
- Fiber: 12.9 g
- Protein: 20.7 g
- Cholesterol: 0 mg
