Description
This is an excellent slow cooker recipe… Mix ingredients and let 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 fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.
Ingredients
- 5 cups water
- 2 ½ cubes vegetable bouillon, or more to taste
- 2 cups dry lentils
- 5 small carrots, peeled and diced
- 2 medium potatoes, peeled and diced
- 3 teaspoons ground cumin, or to taste
- 1 teaspoon ground coriander
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- ½ (6 ounce) can tomato paste, or to taste
- ½ teaspoon sea salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ½ (8 ounce) package fresh spinach, torn
Instructions
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils
- carrots
- and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant
- about 20 seconds. Add oil
- followed by onion. Cook
- stirring occasionally
- 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste
- salt
- and pepper. Stir in spinach.
- Cook on High
- stirring every 30 minutes
- until lentils are tender and stew has thickened
- 3 to 4 hours.
Prep Time: 20 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 30 mins
Servings: 10