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Why You'll Love This slow cooker lentil and root veggie stew packed with protein for families
- High in Protein: This stew is packed with lentils, which are an excellent source of plant-based protein, making it perfect for families with kids or for those looking for a meat-free option.
- Easy to Make: Simply throw all the ingredients into the slow cooker, and let it do the work for you. Minimal prep time and effort required!
- Customizable: Feel free to add or substitute your favorite root vegetables to make the recipe your own. The possibilities are endless!
- Nutritious: This stew is a perfect blend of protein, fiber, and vitamins, making it an excellent option for families with kids or for those looking for a healthy meal.
- Slow Cooker Friendly: The slow cooker does all the work for you, making it easy to come home to a warm, delicious meal after a long day.
- Perfect for Meal Prep: This recipe makes a large batch, perfect for meal prep or for feeding a crowd. Simply portion it out and refrigerate or freeze for later.
- Flavorful: The combination of lentils, root vegetables, and spices creates a rich, depth of flavor that's sure to please even the pickiest of eaters.
- Budget-Friendly: This recipe is budget-friendly and uses affordable ingredients, making it an excellent option for families on a budget.
Ingredient Breakdown
The key ingredients in this recipe are lentils, root vegetables (such as carrots, potatoes, and parsnips), onions, garlic, and vegetable broth. The lentils provide a boost of plant-based protein, while the root vegetables add natural sweetness and texture. The onions and garlic add a depth of flavor, while the vegetable broth helps to bring everything together. When selecting these ingredients, be sure to choose fresh, high-quality options. For the lentils, look for green or brown lentils, which hold their shape well and have a slightly firmer texture. For the root vegetables, choose a variety of colors to add visual appeal to the dish. You can also substitute your favorite root vegetables to make the recipe your own.
How to Make slow cooker lentil and root veggie stew packed with protein for families
Chop 1 large onion and 3 cloves of garlic. Saute them in a pan with a little bit of oil until they're softened and fragrant.
Add 1 cup of lentils, 2 cups of chopped root vegetables (such as carrots, potatoes, and parsnips), and 1 cup of chopped celery to the slow cooker.
Add 4 cups of vegetable broth, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary to the slow cooker. Season with salt and pepper to taste.
Cook the stew on low for 6-8 hours or on high for 3-4 hours. The lentils should be tender and the vegetables should be cooked through.
Serve the stew hot, garnished with fresh herbs and crusty bread on the side. Enjoy!
Tips for Perfect Results
Make sure to use fresh, high-quality ingredients to get the best flavor and texture out of your stew.
Be careful not to overcook the stew, as the lentils can become mushy and the vegetables can become too soft.
Feel free to experiment with different spices and herbs to give your stew a unique flavor.
Add a squeeze of fresh lemon juice or a splash of vinegar to brighten up the flavors in your stew.
Serve the stew with some crusty bread on the side to mop up all the delicious juices.
Make a big batch of the stew and portion it out into individual containers for a quick and easy meal prep option.
Freeze the stew for up to 3 months and thaw it out when you need a quick and easy meal.
Add some diced jalapenos or red pepper flakes to give your stew a spicy kick.
Common Mistakes to Avoid
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Overcooking the Lentils: Be careful not to overcook the lentils, as they can become mushy and unappetizing.
Fix: Check the lentils regularly during the cooking time and adjust the cooking time as needed.
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Not Browning the Onions: Failing to brown the onions can result in a lack of depth of flavor in the stew.
Fix: Take the time to properly brown the onions before adding the other ingredients to the slow cooker.
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Not Using Enough Liquid: Using too little liquid can result in a stew that's too thick and dry.
Fix: Use enough liquid to cover the ingredients and adjust the amount of liquid as needed during the cooking time.
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Not Seasoning Enough: Failing to season the stew enough can result in a bland and unappetizing dish.
Fix: Season the stew regularly during the cooking time and adjust the seasoning as needed.
Variations & Substitutions
Add some diced jalapenos or red pepper flakes to give your stew a spicy kick.
Replace the vegetable broth with a vegan broth and omit any animal products to make the stew vegan-friendly.
Replace the vegetable broth with a gluten-free broth and omit any gluten-containing ingredients to make the stew gluten-free.
Use low-sodium broth and omit any high-sodium ingredients to make the stew low-sodium friendly.
Cook the stew in a slow cooker for 6-8 hours on low or 3-4 hours on high.
Cook the stew in an Instant Pot for 20-30 minutes on high pressure.
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 it out overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Is this recipe gluten-free?
Yes! This recipe is gluten-free, but be sure to check the ingredients of the vegetable broth and any other store-bought ingredients to ensure they are gluten-free.
Can I make this recipe in an Instant Pot?
Yes! You can make this recipe in an Instant Pot. Cook the stew on high pressure for 20-30 minutes, followed by a 10-minute natural release.
Can I add other ingredients to this recipe?
Yes! Feel free to add your favorite ingredients to make the recipe your own. Some ideas include diced bell peppers, chopped kale, or cooked sausage.
Is this recipe suitable for a crowd?
Yes! This recipe makes a large batch, perfect for feeding a crowd. Simply multiply the ingredients as needed to feed your group.
Can I make this recipe in a slow cooker?
Yes! You can make this recipe in a slow cooker. Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Is this recipe vegan?
No, this recipe is not vegan as it contains vegetable broth that may contain animal products. However, you can easily make it vegan by using a vegan broth and omitting any animal products.
Slow Cooker Lentil and Root Veggie Stew Packed with Protein for Families
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
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the Ingredients. Rinse the lentils and drain them. Chop the carrots, potatoes, onion, and garlic.
- 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 Remaining Ingredients to the Slow Cooker. Add the cooked onion and garlic, lentils, chopped carrots, chopped potatoes, vegetable broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 4: Cook the Stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 5: Season and Serve. Season the stew with additional salt and pepper if needed. Serve hot, garnished with chopped fresh herbs if desired.
- Step 6: Store Leftovers. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Recipe Notes
- To make this recipe in a pressure cooker, cook for 20-25 minutes.
- You can also add other vegetables like diced bell peppers or chopped zucchini to the stew.
- For a creamier stew, add 1/4 cup of heavy cream or coconut cream towards the end of cooking time.
- You can serve the stew with a side of crusty bread or over mashed potatoes.
