This stew is so easy to make thanks to the use of a slow cooker! One of my favorite appliances for fall and winter. Filled with lentils, potatoes, carrots, celery and more this is going to become a weeknight favorite.
I absolutely adore lentils. They are a staple in our house. I love all kinds red lentils, brown lentils, green lentils they all offer something slightly different. I went with green lentils for this recipe but feel free to play around with the type of lentil you choose. This may alter cooking time. Lentils are so good for you and they keep me full for hours, making this stew hearty and delicious!
The slow cooker makes this so easy because you just throw everything in there and let it do it’s job! I really love to make things like this for busy weeks and it makes my life so much easier. If you don’t have a slow cooker you can of course make this on the stove with adjusted cooking times or even in an instant pot. However, I truly cannot recommend a slow cooker enough but I think we all already know how great they are!
I wanted to keep this as stew-like as possible but feel free to throw in any vegetables to this and have fun playing around with flavors. I think some great additions could be butternut squash, sweet potato, peas, spinach or any other vegetables you have that are going bad. Serve this up with some crusty bread and you will be in stew heaven!
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3/4 cup green lentils (150g)
1 (13.5 ounce) can coconut milk
2 cups (480ml) low sodium vegetable broth
2 celery ribs, chopped (100g)
2 carrots, chopped (100g)
1/3 Vidalia onion, chopped (60g)
1 large Yukon gold potato, chopped (300g)
2 bay leaves
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
- Add all ingredients into the slow cooker. Mix to incorporate.
- Cook on high for 4 to 5 hours, until lentils and potatoes are soft.
- Once the stew is done remove the bay leaves.
- Taste and add more seasonings to your preference.
- Garnish with dried thyme, black pepper and fresh parsley if desired.
Serves 4 to 6
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