Crock Pot Lentil Stew

Sorry I didn’t get this posted for yesterdays Monday recipe. I was sitting down to write and my 15yr old asked to help quiz him for his science exam. Well, anyone out there with a teenager will probably understand when I say that when they ask to spend time with you, you jump at the chance. Mind you, my brain was spinning a little by the end…electricity and ohms never were my thing!

So here we go. This is a great slow cooker recipe I adapted from a vegetarian cookbook. I had never successfully cooked with lentils before so I was excited to try it.

The ingredients:

  • 3 cups dried lentils (1 pound), sorted and rinsed – I used red
  • 3 cups of water
  • 1L of vegetable broth (you can use chicken, but stick with vegetable if you want it to be a vegetarian dish)
  • 1-14oz can of diced tomatoes
  • 1 large onion, chopped
  • 1 red bell pepper, chopped (you can use any colour)
  • 4 stalks of celery, chopped
  • 1 medium carrot, sliced
  • 4 cloves of garlic (you can adjust to taste, but a minimum of 2)
  • 1 teaspoon of dried marjoram
  • 1/2 teaspoon of black pepper

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Can’t keep the little fingers away from bite sized veggies!

Combine all ingredients in slow cooker and stir. Cover and cook on low for approx 10 hours.

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This dish takes a long time, and it makes a lot!! The recipe originally called to serve over couscous but I choose to serve it over spaghetti squash and found that very tasty. Also, because it makes so much I pureed about 6 cups of it and we had that as soup. In that form it can also be frozen, I am not sure that the stew would freeze as well. This is a dish that I also found was better the next day, probably because the lentils became more tender. I’m excited to try more recipes with lentils now. I’ll keep you posted!!