Slow Cooker Mediterranean Lentil Stew

Name: Slow Cooker Mediterranean Lentil Stew
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Ingredients: 5 cups water; 2.5 cubes vegetable bouillon, or more to taste; 2 cups dry lentils; 5 small carrots, peeled and diced; 2 medium potatoes, peeled and diced; 3 teaspoons ground cumin, or to taste; 1 teaspoon ground coriander; 1 tablespoon olive oil; 1 small onion, diced; 4 cloves garlic, minced; 0.5 (6 ounce) can tomato paste, or to taste; 0.5 teaspoon sea salt, or to taste; 0.5 teaspoon freshly ground black pepper, or to taste; 0.5 (8 ounce) package fresh spinach, torn

4.5

(48)

46 Reviews

4 Photos

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Recipe by CookingForDummies

Published on November 29, 2003

4

Prep Time:

20 mins

Cook Time:

3 hrs 10 mins

Total Time:

3 hrs 30 mins

Servings:

10

Yield:

10 servings

Jump to Nutrition Facts

Ingredients

5 cups water
2 ½ cubes vegetable bouillon, or more to taste
2 cups dry lentils
5 small carrots, peeled and diced
2 medium potatoes, peeled and diced
3 teaspoons ground cumin, or to taste
1 teaspoon ground coriander
1 tablespoon olive oil
1 small onion, diced
4 cloves garlic, minced
½ (6 ounce) can tomato paste, or to taste
½ teaspoon sea salt, or to taste
½ teaspoon freshly ground black pepper, or to taste
½ (8 ounce) package fresh spinach, torn

Directions

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Cook's Notes:

You can use 5 cups pre-made vegetable broth instead of water and bouillon.

Add more liquid if it's too thick for you. It's so flavorful that adding water won't affect it much. But only add an extra cup or so, no more.

You can follow these directions using a large pot and cooking on your stove over low heat for several hours instead of using a slow cooker.

Nutrition Facts (per serving)

208	Calories
2g	Fat
36g	Carbs
12g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 208
% Daily Value *
Total Fat 2g	3%
Saturated Fat 0g	2%
Sodium 194mg	8%
Total Carbohydrate 36g	13%
Dietary Fiber 14g	51%
Total Sugars 4g
Protein 12g
Vitamin C 18mg	88%
Calcium 64mg	5%
Iron 5mg	30%
Potassium 805mg	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.