Description
A hearty and nourishing stew made with lentils and fresh vegetables, slow-cooked to perfection for a comforting meal.
Ingredients
Scale
- 1 cup green or brown lentils, rinsed and drained
- 4 cups vegetable broth
- 2 medium carrots, diced
- 2 medium potatoes, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cloves garlic, minced
- 1 cup diced tomatoes (canned or fresh)
- 1 cup coconut milk (canned)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup spinach or kale, chopped (optional)
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large skillet over medium flame. Sauté the diced onions until translucent, about 5 minutes.
- Add minced garlic and sauté for an additional 1-2 minutes.
- In a crockpot, combine rinsed lentils, carrots, potatoes, celery, and the sautéed onion and garlic.
- Pour in vegetable broth and diced tomatoes. Add thyme, basil, smoked paprika, salt, and pepper; stir together.
- Cover and cook on low for 6-8 hours or high for 3-4 hours.
- About 15 minutes before serving, stir in coconut milk and spinach or kale.
- Adjust seasonings and serve warm, garnished with fresh parsley.
Notes
Rinse lentils properly to avoid off-flavors. Maintain uniform vegetable sizes for even cooking. Add broth if the stew becomes too thick.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg