Spicy Vegan Slow-Cooker Tomato-Lentil Stew

Spicy Vegan Slow-Cooker Tomato-Lentil Stew

Spicy Vegan Slow-Cooker Tomato-Lentil Stew
Serves 4
This lentil stew is easy to toss together using pantry ingredients, and it freezes beautifully. It’s flexible, too—mix it up by adding any veggies you have in the fridge, like broccoli, cauliflower, or green beans.
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Prep Time
15 min
Cook Time
8 hr
Prep Time
15 min
Cook Time
8 hr
Ingredients
  1. 2 cups dry brown or green lentils, rinsed
  2. 5 cups water
  3. 1 (14.5-ounce) can crushed tomatoes
  4. 1 (14.5-ounce) can diced tomatoes, with juice
  5. 2 cups peeled, chopped russet potatoes
  6. 1 medium yellow onion, diced
  7. 1⁄2 cup scrubbed chopped carrot
  8. 1⁄2 cup chopped celery
  9. 2 tablespoons your favorite hot sauce
  10. 2 teaspoons minced garlic (4 cloves)
  11. 2 teaspoons ground cumin
  12. 1 teaspoon chili powder
  13. 1⁄2 teaspoon ground coriander
  14. 1⁄4 teaspoon smoked paprika
  15. 1 bay leaf
  16. Pinch cayenne pepper
  17. 4 vegetable bouillon cubes
Instructions
  1. Combine the lentils, water, crushed tomatoes, diced tomatoes, potatoes, onion, carrot, celery, hot sauce, garlic, cumin, chili powder, coriander, paprika, bay leaf, cayenne pepper, and bouillon cubes in a slow cooker; mix well.
  2. Cover and cook on low for 6 to 8 hours.
  3. Remove the bay leaf, and serve.
  4. Ingredient Variation: If you don’t have bouillon cubes, you can use vegetable broth in place of water.
Notes
  1. GLUTEN-FREE
  2. SOY-FREE
  3. NUT-FREE
  4. BUDGET-FRIENDLY
  5. PER SERVING: Calories: 517; Total fat: 2g; Protein: 32g; Sodium: 1,063mg; Fiber: 38g
World of Vegan http://www.worldofvegan.com/

Recipe from The Super-Easy Vegan Slow Cooker Cookbook by Toni Okamoto. Photo by ©Sporrer/Skowronek/Stockfood.

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