Description
A hearty and nourishing stew made with tender lentils and vibrant vegetables, perfect for cozy nights.
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
- In a large skillet, heat olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- In the crockpot, combine the rinsed lentils, diced carrots, diced potatoes, diced celery, sautéed onions, and garlic.
- Pour in the vegetable broth and diced tomatoes. Add thyme, basil, smoked paprika, salt, and pepper. Stir to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until lentils and vegetables are tender.
- About 15 minutes before serving, stir in the coconut milk and chopped spinach or kale.
- Adjust seasoning to taste and serve garnished with fresh parsley.
Notes
Try adding other vegetables or grains for variation. Ensure to sauté the onions and garlic for a flavor boost.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg