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Why You'll Love This onepot slow cooker lentil and roasted root vegetable stew
- Easy to Make: This recipe is a breeze to prepare, with minimal prep work and a hands-off cooking time.
- Customizable: Feel free to swap out ingredients, add your favorite spices, or experiment with different types of lentils and vegetables.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal option.
- Make-Ahead Friendly: You can prepare this recipe up to 2 days in advance, making it perfect for meal prep or special occasions.
- Flavorful: The combination of sautéed onions, garlic, and spices creates a rich, aromatic broth that's sure to tantalize your taste buds.
- Comforting: This hearty stew is the perfect remedy for a chilly day, a cold, or a case of the blues.
- Versatile: Serve this stew as a main course, side dish, or even as a filling for sandwiches or wraps.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, making it an economical option for families or large groups.
Ingredient Breakdown
The key ingredients in this recipe are lentils, roasted root vegetables, onions, garlic, and a blend of spices. The lentils provide protein and fiber, while the roasted vegetables add natural sweetness and depth of flavor. The onions and garlic are sautéed to create a rich, aromatic base for the stew, and the spices add warmth and complexity. When selecting ingredients, look for high-quality lentils that are free of debris and stones, and choose a variety of colorful root vegetables for added visual appeal. You can also customize the recipe by using different types of lentils, such as green or red lentils, or by adding other vegetables like carrots, potatoes, or sweet potatoes.
How to Make onepot slow cooker lentil and roasted root vegetable stew
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 large onion, diced, and 3 cloves of garlic, minced. Cook, stirring occasionally, until the onions are translucent and the garlic is fragrant, about 5-7 minutes.
Add 1 cup of brown or green lentils, rinsed and drained, to the skillet. Stir to combine with the onions and garlic, then add 1 teaspoon of dried thyme, 1 teaspoon of dried rosemary, and 1 bay leaf. Cook for 1-2 minutes, until the spices are fragrant.
Add 2-3 cups of roasted root vegetables, such as carrots, parsnips, and Brussels sprouts, to the skillet. Stir to combine with the lentils and spices, then add 4 cups of vegetable broth and 1 can of diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 30-40 minutes, or until the lentils are tender.
Season the stew with salt and pepper to taste, then serve hot, garnished with fresh herbs and crusty bread on the side.
Feel free to add other vegetables, such as diced bell peppers, chopped kale, or sliced mushrooms, to the stew during the last 10-15 minutes of cooking.
Serve the stew with crusty bread on the side, perfect for dipping into the rich, flavorful broth.
Tips for Perfect Results
Choose lentils that are free of debris and stones, and have a good texture and flavor. Brown or green lentils work well in this recipe.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Sauteing the onions and garlic before adding the lentils and spices creates a rich, aromatic base for the stew. Don't skip this step!
Feel free to add or substitute different spices to suit your taste. Some options include cumin, coriander, or smoked paprika.
Choose a variety of colorful root vegetables, such as carrots, parsnips, and Brussels sprouts, for added visual appeal and flavor.
Let the stew simmer for at least 30-40 minutes, or until the lentils are tender and the flavors have melded together. This will ensure a rich, satisfying broth.
Taste the stew regularly and adjust the seasoning as needed. You can add more salt, pepper, or spices to suit your taste.
Serve the stew with crusty bread on the side, perfect for dipping into the rich, flavorful broth.
Common Mistakes to Avoid
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Overcooking the Lentils: Cooking the lentils for too long can make them mushy and unappetizing. Check the lentils regularly and remove them from the heat when they are tender but still retain some texture.
Fix: Cook the lentils for 30-40 minutes, or until they are tender but still retain some texture. If you prefer a softer texture, cook them for an additional 10-15 minutes.
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Not Sautéing the Onions and Garlic: Skipping the step of sautéing the onions and garlic can result in a stew that lacks depth and flavor. Take the time to sauté the onions and garlic before adding the lentils and spices.
Fix: Sauté the onions and garlic in a little oil until they are softened and fragrant, then add the lentils and spices.
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Not Using Enough Liquid: Using too little liquid can result in a stew that is too thick and dry. Make sure to use enough liquid to cover the lentils and vegetables.
Fix: Use 4-6 cups of liquid, depending on the size of your slow cooker and the amount of ingredients you are using.
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Not Seasoning Enough: Not seasoning the stew enough can result in a dish that is bland and unappetizing. Make sure to taste the stew regularly and adjust the seasoning as needed.
Fix: Taste the stew regularly and adjust the seasoning as needed. Add more salt, pepper, or spices to suit your taste.
Variations & Substitutions
Omit the chicken broth and use vegetable broth instead. You can also add other vegetables, such as diced bell peppers or chopped kale, to the stew.
Omit the chicken broth and use vegetable broth instead. You can also use a vegan broth or make your own by simmering vegetables and spices in water. Replace the honey with maple syrup or another sweetener.
Use gluten-free broth and be sure to check the ingredients of the spices and seasonings to ensure they are gluten-free.
Add diced jalapenos or red pepper flakes to the stew for an extra kick of heat. You can also use spicy broth or add a spicy seasoning blend.
Add feta cheese, olives, and sun-dried tomatoes to the stew for a Mediterranean twist. You can also use lemon juice and oregano for added flavor.
Add curry powder, cumin, and coriander to the stew for an Indian-inspired flavor. You can also use coconut milk and garam masala for added richness and depth.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
The stew can be refrigerated for up to 5 days. Store it in an airtight container and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Store it in an airtight container or freezer bag and thaw it overnight in the refrigerator before reheating. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of lentils?
Yes, you can use different types of lentils, such as green or red lentils. However, keep in mind that the cooking time may vary depending on the type of lentil you use. Brown or green lentils work well in this recipe.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as diced bell peppers, chopped kale, or sliced mushrooms. Just be sure to adjust the cooking time and seasoning accordingly.
Is this recipe gluten-free?
Yes, this recipe is gluten-free, as long as you use gluten-free broth and be sure to check the ingredients of the spices and seasonings to ensure they are gluten-free.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Can I freeze the stew?
Yes, you can freeze the stew for up to 3 months. Store it in an airtight container or freezer bag and thaw it overnight in the refrigerator before reheating. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
How do I reheat the stew?
To reheat the stew, simply place it in the refrigerator overnight to thaw, then reheat it in a pot on the stovetop or in the microwave until it reaches an internal temperature of 165°F (74°C). You can also reheat it in a slow cooker on low for 2-3 hours.
Can I serve this stew as a main course?
Yes, you can serve this stew as a main course, accompanied by crusty bread or over rice or noodles. It's also a great side dish or appetizer for a party or special occasion.
onepot slow cooker lentil and roasted root vegetable stew
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 large sweet potato, peeled and chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and drain them. Chop the onion, garlic, carrots, potatoes, and sweet potato.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 3: Add the roasted root vegetables. Add the chopped carrots, potatoes, and sweet potato to the skillet. Cook for 5-7 minutes, or until they begin to soften.
- Step 4: Transfer to the slow cooker. Transfer the onion and garlic mixture, as well as the roasted root vegetables, to the slow cooker.
- Step 5: Add the lentils, broth, and spices. Add the rinsed lentils, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook on low. Cook the stew on low for 6 hours, or until the lentils are tender and the vegetables are cooked through.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make ahead: Prepare the ingredients and store them in the refrigerator overnight. Cook the stew in the morning and let it simmer throughout the day.
- Substitution: Swap the sweet potato for a regular potato if desired.
- Pro tip: Use a variety of colorful root vegetables to add visual appeal to the stew.
