Slow Cooker Lentil and Vegetable Stew

Lentils are the ultimate workhorse legume: dirt cheap, widely available, and packed with protein and fiber. Simmered low and slow with aromatic vegetables until meltingly tender, lentils transform into a hearty and satisfying stew that's perfect for a cold winter's day. This recipe is a blank canvas for your culinary creativity, so feel free to add in any other vegetables you have on hand, such as potatoes, zucchini, or mushrooms.

The history of lentil stews can be traced back to ancient times, with evidence of lentil cultivation in the Middle East dating back to 8000 B.C. Lentils were a staple food in ancient Greece and Rome, and they were also used in medieval European cooking. In the 16th century, lentils were brought to the Americas by Spanish explorers, and they quickly became a popular ingredient in stews and soups. Today, lentil stews are enjoyed all over the world, and they are especially popular in vegetarian and vegan cuisine.

Prep time: 15 | Cook time: 420 | Serves: 4

Ingredients

• 1 cup dried lentils, rinsed and sorted
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes
• 1 cup vegetable broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions

1. Combine all ingredients in a slow cooker.
2. Cook on low for 6-8 hours, or on high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot.

Why It Works

• Lentils are a good source of protein and fiber, making this stew a hearty and satisfying meal.
• Simmering the lentils low and slow allows them to absorb the flavors of the vegetables and broth, resulting in a delicious and flavorful stew.
• This recipe is very versatile, so you can add in any other vegetables you have on hand, such as potatoes, zucchini, or mushrooms.