Slow Cooker Lentil and Vegetable Stew
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
· 90 min · Beans · vegetarian, vegan, gluten-free, dairy-free, high-protein
536 cal
32g protein
93g carbs
4g fat
per serving · estimated
Ingredients
- 1 cup green or brown lentils
- 2 carrots
- 2 celery stalks
- 1 can (14 oz) diced tomatoes (canned)
- 2 3/4 cups vegetable broth
- 3/4 tbsp olive oil
- 2 cloves garlic
- 1 tsp each spices (cumin, smoked paprika)
Method (tap to check — screen stays awake)
- Rinse the lentils under cold water and drain.
- Chop carrots and celery into 1/2-inch pieces.
- Mince garlic cloves.
- Add lentils, carrots, celery, diced tomatoes, vegetable broth, garlic, cumin, and smoked paprika into the slow cooker.
- Stir everything well to combine.
- Cover and cook on low for 6-8 hours, until lentils are tender.
- 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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