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Slow Cooker Lentil Stew

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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

Keywords: crock pot, vegetarian, vegan, gluten-free

Find it online: https://pickledplum.com/lentil-stew-recipe/

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