Crock Pot Lentil Veggie Stew
This Crock Pot Lentil Veggie Stew is a family favorite. As the temperature drops, this hearty stew becomes a go-to for my busy family. It’s super delicious and requires minimal effort!
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 leeks, chopped (use only the white and light green part of the leek)
- 2 large carrots, chopped
- 3 celery stalks, diced
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon kosher salt
- 8 cups vegetable broth
- 1 (32 ounce) can chopped tomatoes
- 16 ounces dried lentils
- 2 cups kale or swiss chard, chopped
- Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
- Add the garlic and cook an additional minute.
- Place the onion mixture with the remaining ingredients in a crock pot and stir.
- Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
- Top with desired accompaniment and serve.
It’s been cold, rainy and — thankfully — really quiet here after the holidays, which means there’s plenty of time for me to make warm cozy soups to fill everyone’s belly. Even though I’ve been in less of a rush than usual, that doesn’t mean I’m not looking for ways to make life easier for myself in the kitchen. We love using lentils for an easy source of plant-based protein. When we’re not making this soup, we’re making Baked Farro with Lentils, Tomato and Mozzarella, Lentil Mushroom Bolognese or Smoky Red Lentil Stew!
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So, time once again to break out my crock pot! All I do is toss in some lentils, a few herbs and a mix of vegetables from the farmer’s market and serve it with a dollop of herbed goat cheese on top, which the kids love swirling in to their soup.
This recipe makes enough so that I can freeze half for cold, lazy nights when I don’t have any time to cook — which I anticipate happening quite a bit once school starts up again!
