Spicy Slow Cooker Lentil Stew
This spicy slow cooker tomato-lentil stew is easy to toss together using pantry ingredients, and it freezes beautifully. It’s flexible, too—mix it up by adding any veggies you have in the fridge, like broccoli, cauliflower, or green beans.
Servings: 6 -8
Calories: 318kcal
Ingredients
- 2 cups dried brown lentils (or French or green lentils) rinsed
- 5 cups water
- 1 can crushed tomatoes
- 1 can diced tomatoes with juice
- 2 cups peeled and chopped russet potatoes
- 1 medium yellow onion diced
- ½ cup chopped carrots
- ½ cup chopped celery
- 2 tablespoons hot sauce
- 2 teaspoons minced garlic 4 cloves
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- 1 bay leaf
- pinch cayenne pepper
- 4 cubes vegetable bouillon
Instructions
- Combine the lentils, water, crushed tomatoes, diced tomatoes, potatoes, onion, carrot, celery, hot sauce, garlic, cumin, chili powder, coriander, paprika, bay leaf, cayenne pepper, and bouillon cubes in a slow cooker; mix well.
- Cover and cook on low for 6 to 8 hours.
- Remove the bay leaf, and serve.
Notes
- Bouillon Tip: If you don’t have bouillon cubes, you can use vegetable broth in place of water.
- Storing Leftovers: Place the lentil stew in a sealed container and it will keep about 4-5 days in the fridge. Either reheat on the stovetop or microwave until desired temp.
- To Freeze: You can also freeze your stew for up to six months. Just note that brown lentils hold more water so if you're already planning to freeze your stew, you may want to be careful not to let the lentils cook too thoroughly.
Nutrition
Calories: 318kcal | Carbohydrates: 59g | Protein: 20g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 252mg | Potassium: 1265mg | Fiber: 23g | Sugar: 8g | Vitamin A: 2231IU | Vitamin C: 24mg | Calcium: 115mg | Iron: 7mg