3. Slow Cooker Vegetable Lentil Stew
Yield: 4-6 servings
Prep: 15 minutes
Cook: 6 hours
Total Time: 6 hours 15 minutes
Cook: 6 hours
Total Time: 6 hours 15 minutes
Ingredients
- 2 Cups Leeks Chopped
- 1 Cup Carrot Chopped
- 1 Cup Celery Root Chopped
- 1 1/2 Cup Celery Sliced
- 1 1/3 Cup Button Mushrooms Sliced
- 1 1/2 Cup Kale I used Black/Dinosaur Kale, De-stemmed and chopped
- 3 Cloves Garlic Minced
- 1 Cup Dried Red Lentils
- 1 tsp. Sea Salt
- 1/4 tsp. Black Pepper
- 1/4 tsp. Red Pepper Flakes
- 5 oz. Tomato Paste
- 4 Cups Vegetable Broth I use Rapunzel No Salt Added
- 3 Cups Water
Instructions
- Put everything but the tomato paste, vegetable broth and water into a large bowl and stir until it is mixed well. I find that this helps to keep the ingredients more integrated, as mushrooms and leeks tend to float in the crock pot.
- Place the contents of the bowl into a 4-quart crock pot. Stir the tomato paste into the vegetable broth so that it is not chunky, then pour the broth and water into the crock pot.
- Turn the crock pot to high heat for 6-8 hours (depending on the crock pot), check the hardness of the lentils and carrots to see of the stew is done cooking. Once tender, it is ready to serve!