SLOW COOKER MEDITERRANEAN LENTIL STEW
This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.
Provided by CookingForDummies
Categories Everyday Cooking Vegetarian Soups and Stews Stew
Time 3h30m
Yield 10
Number Of Ingredients 14
Steps:
- Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
- Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
- Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 36.4 g, Fat 2.1 g, Fiber 14.3 g, Protein 12 g, SaturatedFat 0.3 g, Sodium 193.9 mg, Sugar 3.8 g
SLOW COOKER LENTIL STEW
A comforting bowl of stew that can be make vegan or can be made with smoked sausage. Lentils simmer in the slow cooker all day and soak up all the flavors of the stew. The leftovers make a great lunch the next day too.
Provided by Karen Petersen
Categories Stew
Time 35m
Number Of Ingredients 13
Steps:
- Add all ingredients to the slow cooker. Stir a bit.
- Cover and cook on low for 6-8 hours, or until lentils are tender.
- Remove lid. Salt and pepper to taste. Ladle into bowls and serve.
Nutrition Facts : ServingSize 1/6 of recipe with sausage, Calories 267 calories, Sugar 6 g, Sodium 837 mg, Fat 18 g, Carbohydrate 24 g, Protein 13 g
SLOW-COOKED LENTIL STEW
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.
SLOW COOKER LENTIL-BEEF STEW
Provided by Tia Mowry
Categories main-dish
Time 12h55m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
SLOW COOKER SPICED ROOT & LENTIL CASSEROLE
Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals
Provided by Anna Glover
Categories Dinner, Main course, Supper
Time 5h50m
Number Of Ingredients 11
Steps:
- Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
- Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.
Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium
SLOW-COOKER HAM AND LENTIL STEW
Two steps and a short list of ingredients results in a savory stew loaded with ham and lentils.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 10
Number Of Ingredients 7
Steps:
- In 5- to 6-quart slow cooker, mix all ingredients.
- Cover; cook on Low heat setting 8 to 10 hours.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1/2, Fiber 8 g, Protein 23 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 3 g, TransFat 0 g
SLOW-COOKER LENTIL-BEEF STEW
Make and share this Slow-Cooker Lentil-Beef Stew recipe from Food.com.
Provided by Tia Mowry
Categories Stew
Time 12h55m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
- For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
- Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
- Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
- Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.
Nutrition Facts : Calories 688.5, Fat 36.6, SaturatedFat 11.6, Cholesterol 104.3, Sodium 3869.2, Carbohydrate 47.9, Fiber 14.8, Sugar 6, Protein 42.4
SWEET POTATO LENTIL STEW
I fell in love with the spicy aromas in this slow-cooked lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. -Heather Gray, Little Rock, Arkansas
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.
Nutrition Facts : Calories 290 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 662mg sodium, Carbohydrate 58g carbohydrate (16g sugars, Fiber 15g fiber), Protein 15g protein.
SLOW-COOKER LENTIL AND PASTA STEW
Enjoy this delicious lentil and pasta stew - a hearty slow cooked dinner.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h35m
Yield 4
Number Of Ingredients 7
Steps:
- In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
- Cover; cook on Low heat setting 10 to 12 hours.
- Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.
Nutrition Facts : Calories 220, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 0 g
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