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Why You'll Love This slow cooker garlic and herb lentil and root vegetable stew
- Easy to Make: This recipe requires minimal effort and can be prepared in just a few minutes.
- Nutritious: The lentils and root vegetables provide a great source of protein, fiber, and vitamins.
- Flexible: You can customize this recipe to suit your tastes by adding or substituting different herbs and spices.
- Cost-Effective: This recipe is budget-friendly and can be made with affordable ingredients.
- Delicious: The combination of garlic, herbs, and root vegetables creates a rich and savory flavor that's sure to please.
- Perfect for Meal Prep: This recipe makes a large batch that can be refrigerated or frozen for later use.
- Vegetarian and Vegan Friendly: This recipe is perfect for those following a plant-based diet.
- Slow Cooker Friendly: This recipe is designed to be made in a slow cooker, making it easy to prepare and cook while you're busy with other tasks.
Ingredient Breakdown
The key ingredients in this recipe are lentils, garlic, herbs (such as thyme and rosemary), and root vegetables (such as carrots, potatoes, and onions). The lentils provide a great source of protein and fiber, while the garlic and herbs add a rich and savory flavor. The root vegetables add natural sweetness and texture to the stew. When selecting these ingredients, choose fresh and high-quality options to ensure the best flavor and texture. You can also customize this recipe by adding or substituting different herbs and spices to suit your tastes.
How to Make slow cooker garlic and herb lentil and root vegetable stew
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the onions and garlic until softened, about 5 minutes.
Add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf to the pan and cook for 1 minute, until fragrant.
Add 1 cup of brown or green lentils, 2 cups of chopped carrots, 2 cups of chopped potatoes, and 1 cup of chopped celery to the slow cooker. Pour in 4 cups of vegetable broth and stir to combine.
Cook the stew on low for 6-8 hours or high for 3-4 hours, until the lentils and vegetables are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs if desired.
Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture.
Cook the stew until the lentils and vegetables are tender, but still retain some texture.
Add aromatics like onions, garlic, and herbs to the pan before adding the lentils and vegetables for added flavor.
Use a good quality vegetable broth or stock to add depth and richness to the stew.
Try adding different spices and herbs to the stew to give it a unique flavor.
Let the stew rest for 10-15 minutes before serving to allow the flavors to meld together.
Freeze the stew for up to 3 months and reheat when needed for a quick and easy meal.
Serve the stew with a side of crusty bread for a satisfying and filling meal.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Check the lentils regularly during cooking and adjust the cooking time as needed to prevent overcooking.
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Not Browning the Onions and Garlic:
Fix: Take the time to properly brown the onions and garlic to bring out their natural sweetness and depth of flavor.
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Not Using Enough Liquid:
Fix: Use enough liquid to cover the lentils and vegetables, and adjust the amount of liquid as needed to achieve the desired consistency.
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Not Seasoning the Stew:
Fix: Season the stew with salt and pepper to taste, and adjust the seasoning as needed to bring out the flavors of the ingredients.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give the stew a spicy kick.
Experiment with different herbs like parsley, basil, or oregano to give the stew a unique flavor.
Add a squeeze of fresh lemon juice or a splash of vinegar to balance out the flavors of the stew.
Add some heavy cream or coconut cream to give the stew a rich and creamy texture.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes! You can freeze this recipe for up to 3 months. Thaw the stew overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
What type of lentils should I use?
You can use either brown or green lentils for this recipe. Brown lentils hold their shape better and have a slightly nuttier flavor, while green lentils are softer and more prone to breaking apart.
Can I make this recipe in a pressure cooker?
Yes! You can make this recipe in a pressure cooker. Cook the stew for 20-25 minutes, or until the lentils and vegetables are tender.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, making it a great option for those with gluten intolerance or sensitivity.
Can I add other ingredients to this recipe?
Yes! You can customize this recipe to suit your tastes by adding or substituting different herbs and spices, or by adding other ingredients like diced bell peppers or chopped kale.
How do I reheat this recipe?
You can reheat this recipe in the microwave or on the stovetop. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
slow cooker garlic and herb lentil and root vegetable stew
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils, peel and chop the carrots and potatoes, and chop the onion. Mince the garlic and measure out the spices.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Step 3: Add the spices and cook for 1 minute. Add the thyme, rosemary, and bay leaf to the pan and cook for 1 minute, stirring constantly.
- Step 4: Add the lentils, broth, and diced tomatoes. Add the lentils, vegetable broth, and diced tomatoes to the slow cooker. Stir to combine.
- Step 5: Add the sautéed onion and garlic mixture. Add the sautéed onion and garlic mixture to the slow cooker and stir to combine.
- Step 6: Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours or on high for 3 hours.
- Step 7: Season with salt and pepper to taste. Remove the bay leaf and season the stew with salt and pepper to taste.
- Step 8: Serve hot. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Let the stew cool, then refrigerate or freeze for later use.
- Make ahead: Prepare the ingredients and sauté the onion and garlic up to a day in advance.
- Substitution: Swap the carrots for parsnips or sweet potatoes for a different flavor.
- Pro tip: Use a slow cooker with a timer to ensure the stew is cooked to perfection.
- Variation: Add other root vegetables, such as turnips or rutabaga, for added flavor and nutrition.
- Leftovers: Use leftover stew as a base for a soup or stew the next day.
