Slow Cooker Lentil and Potato Stew
Yields: about 6 cups Prep Time: 15 minutes Total Time: 3-4 hours (depending on slow cooker)
Protein and fiber filled lentils pair up with both Yukon Gold and sweet potatoes, with hints of cumin, garlic and turmeric, making for a hearty and nutritiously delicious stew!
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon olive oil
1 cup dry lentils, washed and drained
1 cup diced sweet potatoes
1 cup diced Yukon Gold diced potatoes
1/2 cup diced carrots
1/2 diced red onion
1 1/2 teaspoons salt (with a low sodium broth)
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon turmeric
1/2 teaspoon sweet paprika
32 ounces broth (your choice – I prefer homemade stock, but any will do)
*Remember, the stock you use greatly influences the overall flavor of the stew!
1. Set up the slow cooker and wash and strain the lentils.
2. Roughly dice the carrots, onions and potatoes. Mince garlic.
3. Place butter, olive oil, lentils, garlic, carrots, onions and potatoes in the slow cooker.
4. Add broth and spices, stir and place cover on. Check in 3 hours, can take 4 hours depending on slow cooker. ( I have this one and it works great. I used to have a super expensive one, and it conked out on me. This has worked beautifully ever since!) Serve with bread, even sour cream.
It really is fall – finally! I love that I can leave the windows open to bring in the crisp breeze and clear the house of stale air. I also love that I can make warm foods – especially soups and stews!
I mean, don’t get me wrong, I know I am allowed to make whatever I want any time I want. But in the food world, it’s like wearing white after Labor Day in the fashion world. Summer is when we’re supposed to embrace fresh and raw foods, salads and grilling. No need to have soup in the summer! Unless of course it’s gazpacho…
The wonderful thing about this stew is that it cooks by itself, it family friendly and it is loaded with nutrition in every bite. And I’m not just saying that. Fiber helps not only the digestive system stay on track, but helps keep cholesterol in check as well. And this dish is loaded with fiber, not only from lentils, but also potatoes (especially sweet potatoes) and carrots.
I prefer to use homemade stock or broth with this stew, as it really adds a depth of flavor to the stew. However, for the sake of time (which is often the case with slow cooker recipes), store-bought stock is fine. For what it’s worth, when I make a whole chicken in the slow cooker, I save the broth from that and freeze it in separate containers for future use.
Anyway, there are also a couple of options for final touches. We have been known to enjoy this stew with a dollop of whole yogurt or sour cream. I can’t tell you why, but it really adds a complementary level of flavor. Also, for the pickier palates, this stew can be pureed a bit to lessen the texture variations. An immersion blender works great!
Other nutritious and delicious soups: