This lentil stew is an excellent slow cooker recipe. Just mix the ingredients and let them cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter and all year round. Good with a loaf of freshly baked rustic bread, and it's vegetarian and vegan friendly. Serve with a piece of bread for dipping.
Ingredients
- water: 5 cups
- ½ cubes vegetable bouillon: 2 piece (to taste)
- dry lentils: 2 cups
- carrots: 5 piece (diced)
- medium potatoes: 2 piece (diced)
- ground cumin: 3 tsp (to taste)
- ground coriander: 1 tsp
- olive oil: 1 Tbsp
- onion: 1 piece (diced)
- garlic: 4 clove (minced)
- tomato paste: 0.5 can (6 ounce can, to taste)
- sea salt: 0.5 tsp (to taste)
- black pepper: 0.5 tsp (to taste, freshly ground)
- spinach: 0.5 pack (8 ounce pack, torn, fresh)
Metric Conversion
Stages of cooking
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Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
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Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
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Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
