Slow Cooker Lentil and Vegetable Stew

· 90 min · Beans · vegetarian, vegan, gluten-free, dairy-free, high-protein

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Ingredients

• 1.5 cups green or brown lentils
• 2 carrots
• 2 celery stalks
• 1 can (14 oz) diced tomatoes (canned)
• 4 cups vegetable broth
• 1 tbsp olive oil
• 3 cloves garlic
• 1 tsp each spices (cumin, smoked paprika)

Method

1. Rinse the lentils under cold water and drain.
2. Chop carrots and celery into 1/2-inch pieces.
3. Mince garlic cloves.
4. Add lentils, carrots, celery, diced tomatoes, vegetable broth, garlic, cumin, and smoked paprika into the slow cooker.
5. Stir everything well to combine.
6. Cover and cook on low for 6-8 hours, until lentils are tender.
7. Taste and adjust seasoning with salt and pepper before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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