Slow Cooker Red Lentil Stew

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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

Ingredients:
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

Instructions:

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).

Enjoy! 🙂

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About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
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One Response to Slow Cooker Red Lentil Stew

  1. Mike & Gloria McCoy says:

    Yum!

    Sent from Mike & Gloria’s iPad.

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