Slow Cooker Lentil Stew
A hearty and warming vegetarian stew perfect for a comforting meal.
Nutrition per serving
Ingredients
- 1.5 cups green or brown lentils, rinsed
- 8 cups vegetable broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
Portion guidance
Serve approximately 1.5 cups per serving.
Step-by-step method
- 1
Combine rinsed lentils, vegetable broth, chopped onion, carrots, celery, minced garlic, thyme, rosemary, and bay leaf in the slow cooker.
- 2
Stir to combine.
- 3
Cover and cook on low for 8 hours or on high for 4 hours, until lentils and vegetables are tender.
- 4
Remove bay leaf.
- 5
Season with salt and pepper to taste.
- 6
Serve hot.
Smart substitutions
Swap
Green or brown lentils
Red lentils (will cook faster and break down more)
Swap
Vegetable broth
Chicken broth (if not vegetarian)
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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