Name: Slow Cooker Lentil Stew
Prep time: 30 min
Cook time: 240 min
Total time: 270 min
Ingredients: 190 g red lentils; 190 g green lentils; 1 litre vegetable stock; 250 g chopped courgette; 2 large tomatoes (, chopped); 4 stalks celery (, diced); 170 g mustard leaves; 300 g baby potatoes, diced; 1 (400g) can chickpeas, drained; 1 (400ml) can coconut milk; 1 tablespoon Italian seasoning; 2 tablespoons nutritional yeast; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon fine sea salt, more to taste if desired; ½ teaspoon freshly ground black pepper, more to taste if desired; Parmesan cheese ((or vegan Parmesan cheese))

Slow Cooker Lentil Stew

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

4 servings

4 30

What you'll need

190 g red lentils
190 g green lentils
1 litre vegetable stock
250 g chopped courgette
2 large tomatoes , chopped
4 stalks celery , diced
170 g mustard leaves
300 g baby potatoes, diced
1 (400g) can chickpeas, drained
1 (400ml) can coconut milk
1 tablespoon Italian seasoning
2 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon fine sea salt, more to taste if desired
½ teaspoon freshly ground black pepper, more to taste if desired

Optional Garnishes:

Parmesan cheese (or vegan Parmesan cheese)

Method:

Rinse and drain the lentils in a fine mesh strainer according to package directions, usually until the water runs clear.
Use a slow cooker. Add the vegetable stock and the lentils. Add the vegetables to the slow cooker, along with the chickpeas, coconut milk, and all the spices. Stir to combine.
Cook on high for 4-6 hours. Serve garnished with parmesan cheese.

Nutrition

N/A

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