This flavorful and super-simple stew earned me the following praise from Zander during last night’s dinner, as he gobbled down his second helping:
“Mom, you cook like a chef! Chefs never make anything that tastes bad, and this is not bad. Even though you are not a chef, you do cook like one.”
My husband agreed and asked me to add this to our list of meals to “definitely repeat.” Any time I get such rave reviews, especially for a time-saving slow-cooker meal, I know that a recipe is worth sharing. I adapted mine slightly from this wonderful recipe by Vegan in the Freezer.
SLOW COOKER RED LENTIL STEW
2 cups dried red lentils
4 cups vegetable broth
1 (15 oz) can coconut milk
6 carrots, peeled and cut into slices
2 medium-sized yukon gold potatoes, peeled and diced
1 (32 oz) can diced fire-roasted tomatoes
6 cloves garlic, minced
1 tsp dried thyme
1 tsp ground cumin
1 tsp Himalayan salt
1/2 tsp black pepper
Toss all ingredients into slow cooker and stir to combine. Cook on low for 8-10 hours or high for 4-5 hours. (I cooked mine on low for 8.5 hours, and it was perfect).
Apparently, this recipe also freezes well–although I don’t think my family will ever have enough leftovers to confirm whether this is true. For us, it made enough for one complete meal (last night) and a side dish (tonight).