Slow Cooker Lentil Stew
A hearty and flavorful lentil soup loaded with veggies and protien for a nourishing meatless meal.
Equipment
- 1 slow cooker
Ingredients
- 2 tbsp olive oil or beef bone marrow for extra flavor!
- 1 large onion diced
- 4-6 garlic cloves minced
- 2 celery ribs diced
- 4 large whole carrots diced
- 1 sweet potato peeled and diced
- 16 oz package of mushrooms chopped
- 2 tbsp tomato paste
- 3 tsp Italian seasoning or 1 tsp each of oregano, thyme, and rosemary
- 2.5 tsp salt
- .5 tsp pepper
- 1 14.5oz can diced tomato with juices
- 1 14-16oz package lentils
- 6 cups beef broth add more as needed if it looks dry
- 1 tsp apple cider vinegar
Instructions
- Set slow cooker to saute function. Sauté the mushrooms in olive oil and 1/2 tsp salt until mushrooms have absorbed some of the fat and have browned 5-8 minutes.
- Make sure there is still at least 1 tbsp of fat remaining in the pot and add the onions, carrots, sweet potatoes, and 1 tsp salt. Sauté for 5-8 minutes.
- Add Italian seasonings, pepper, garlic, tomato paste and sauté for a minute until fragrant.
- Add canned tomatoes, lentils, and broth to cover.
- Set on low for 8 hours or high for 6 hours. Add liquid it it starts to dry out, but not too much, it should be more like a thick stew then a soup.
- Season with more salt if needed. Finish with a splash of vinegar.
