It’s been WAY too long since I last wrote on this blog. But my impetus for this entry is, of course, food. This time is a ridiculously simple but hearty stew that’s naturally vegetarian/vegan (if you use veggie stock or broth), gluten and dairy free, high in protein and fiber, and low in fat . And if it tasted too healthy and bland I wouldn’t be writing about it, so trust me on this.
I’ve been making lentil soup for years and frankly, the idea of making another pot of the stuff bored me. But I remembered a pot of lentil stew that one of my former roommates during my college years made without the usual mirepoix of carrots and celery. Could I throw a bag of lentils, some diced tomatoes, and some spices into a slow cooker, have it be done by the time I get home from work, AND actually taste like something I’d look forward to eating?
YES! This stew is awesome! It goes great with rice or with a nice crusty piece of bread. Easy, delish, good for you = the trifecta. Voila!
Slow Cooker Lentil Tomato Stew
16 oz. green lentils, uncooked
One 16 oz. can crushed tomatoes or tomato sauce
One 16 oz. can petite diced tomatoes
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried thyme
1 bay leaf
1/2 tsp. kosher salt
4 cups of chicken or vegetable broth
1/2 tsp. red wine vinegar (optional)
*Place all the ingredients in a slow cooker and cook on high for 5-6 hours. This should make a good amount of stew (around 6-8 servings). Stir in vinegar to finish just before serving. Serve alone, with rice, or with some nice crusty bread.