Best Slow Cooked Lentil Stew Recipes

SLOW-COOKED LENTIL STEW

Slow-Cooked Lentil Stew image

This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.-Michelle Collins, Suffolk Virginia

Provided by Taste of Home

Categories Dinner Lunch

Time 6h45m

Yield 8 servings (2-3/4 quarts stew).

Number Of Ingredients 17

Ingredients

2 large onions, thinly sliced, divided
2 tablespoons canola oil
2 tablespoons minced fresh gingerroot
3 garlic cloves, minced
8 plum tomatoes, chopped
2 teaspoons ground coriander
1-1/2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 cups vegetable broth
2 cups water
2 cups dried lentils, rinsed
1 can (4 ounces) chopped green chiles
3/4 cup heavy whipping cream
2 tablespoons butter
1 teaspoon cumin seeds
6 cups hot cooked basmati or jasmine rice
Optional: Sliced green onions or minced fresh cilantro

Steps:

In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.

Nutrition Facts : Calories 499 calories, Fat 16g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 448mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 17g fiber), Protein 17g protein.

MOROCCAN STYLE SLOW COOKED CHICKPEA & LENTIL STEW

MOROCCAN STYLE SLOW COOKED CHICKPEA & LENTIL STEW image

Categories Tomato Vegetable Side Low Carb Vegetarian Quick & Easy Low/No Sugar Wheat/Gluten-Free Dinner Lunch Casserole/Gratin Healthy Vegan

Yield 4 - 6 people

Number Of Ingredients 16

Ingredients

2 cups cooked chickpeas
1.5 cups dry (uncooked) green lentils
1 onion, chopped
1 400g tin tomatoes (or 4 fresh tomatoes, chopped)
4 Tbs tomato paste
1 vegetable stock cube
1 tsp salt
1 tsp garam masala
1 tsp ras al hanout
1 - 2 tsp chilli paste or dried chilli flakes
4 - 5 cloves garlic, minced or finely chopped
2 tsp minced fresh ginger
2 Tbs olive oil
1 cup (250ml) lemon juice
zest of half a lime
5 cups (1.25L) water

Steps:

Add all ingredients to the slow cooker or crock pot. Stir. Cook on high for 2 hours, then turn down to low for 1 - 3 hours. Alternatively, cook on low for 6 hours. Serve hot or cold, alone or with bread, corn chips, or couscous.