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.
- 2 cups of dried brown, French, or green lentils, rinsed
- 5 cups of water
- 1 can of crushed tomatoes
- 1 can of diced tomatoes, with juice
- 2 cups of russet potatoes, peeled and chopped
- 1 medium yellow onion, diced
- ½ cup of chopped carrots
- ½ cup of chopped celery
- 2 tablespoons of hot sauce
- 2 teaspoons of minced garlic (4 cloves)
- 2 teaspoons of ground cumin
- 1 teaspoon of chili powder
- ½ teaspoon of ground coriander
- ¼ teaspoon of smoked paprika
- 1 bay leaf
- pinch of cayenne pepper
- 4 cubes of vegetable bouillon
- 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.
- Cover and cook on low for 6 to 8 hours.
- Remove the bay leaf, and serve.
- If you don’t have bouillon cubes, you can use vegetable broth in place of water.
Keywords: gluten-free, lentils, soup, spicy, stew, vegan, vegetarian, warm, winter