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Why You'll Love This slow cooker lentil and root vegetable stew with garlic for meal prep
- Easy to Make: This recipe is incredibly simple to prepare, with a quick sauté of the onions and garlic, followed by a hands-off simmer in the slow cooker.
- Nourishing and Delicious: This stew is packed with nutritious ingredients, including lentils, which are high in protein and fiber, and a variety of root vegetables, which are rich in vitamins and minerals.
- Perfect for Meal Prep: This recipe makes a large batch of stew, which can be portioned out into individual containers and refrigerated or frozen for later use.
- Customizable: This recipe is highly customizable, with a variety of spices and vegetables that can be added or substituted to suit your tastes.
- Affordable: This recipe is very budget-friendly, with most of the ingredients likely already stocked in your pantry.
- Slow Cooker Friendly: This recipe is perfect for busy days, as it can be cooked entirely in the slow cooker, with minimal hands-on time required.
- Freezer Friendly: This recipe can be frozen for later use, making it a great option for meal prep or for stocking your freezer with healthy, delicious meals.
- Vegetarian and Vegan Friendly: This recipe is vegetarian and vegan friendly, making it a great option for those with dietary restrictions.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, onions, garlic, carrots, celery, and diced tomatoes. The lentils provide a boost of protein and fiber, while the onions, garlic, carrots, and celery add a depth of flavor and texture to the stew. The diced tomatoes add a burst of juicy flavor and help to thicken the stew. I like to use a variety of root vegetables, such as carrots, celery, and parsnips, to add natural sweetness and texture to the stew. You can also customize the recipe by adding your favorite spices and herbs, such as cumin, paprika, or thyme.
How to Make slow cooker lentil and root vegetable stew with garlic for meal prep
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium onion, diced, and 3 cloves of garlic, minced. Cook until the onions are translucent and the garlic is fragrant, about 5 minutes.
Add 2 medium carrots, peeled and diced, and 2 stalks of celery, diced, to the skillet. Cook until the vegetables are tender, about 5 minutes.
Add 1 cup of brown or green lentils, rinsed and drained, and 4 cups of vegetable broth to the slow cooker. Stir to combine.
Add 1 can of diced tomatoes and 1 teaspoon of dried thyme to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Brown or green lentils work best in this recipe, as they hold their shape and provide a nice texture to the stew.
The vegetables should be tender but still crisp. Overcooking can make them mushy and unappetizing.
Onions, garlic, and celery add a depth of flavor to the stew. You can also add other aromatics like carrots, bay leaves, or thyme to enhance the flavor.
The broth is the foundation of the stew, so use a high-quality broth that is low in sodium and made with wholesome ingredients.
You can customize the stew by adding your favorite spices and herbs. Some options include cumin, paprika, or chili powder.
Let the stew rest for at least 10-15 minutes before serving. This allows the flavors to meld together and the stew to thicken.
You can freeze the stew for later use. Simply thaw and reheat when you're ready to eat.
A squeeze of fresh lemon juice or a splash of vinegar can add brightness and balance to the stew.
Common Mistakes to Avoid
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Not Rinsing the Lentils: Failing to rinse the lentils can result in a stew that is cloudy or gritty.
Fix: Rinse the lentils thoroughly before adding them to the stew.
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Overcooking the Stew: Overcooking can result in a stew that is mushy or unappetizing.
Fix: Cook the stew for the recommended amount of time, and check it regularly to avoid overcooking.
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Not Using Enough Liquid: Using too little liquid can result in a stew that is dry or thick.
Fix: Use the recommended amount of liquid, and adjust as needed to achieve the desired consistency.
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Not Seasoning the Stew: Failing to season the stew can result in a dish that is bland or unappetizing.
Fix: Season the stew with salt, pepper, and any other desired herbs or spices.
Variations & Substitutions
Add some heat to the stew by adding diced jalapenos or red pepper flakes.
Add some Mediterranean flair to the stew by adding Kalamata olives, artichoke hearts, and feta cheese.
Add some Indian-inspired flavors to the stew by adding curry powder, garam masala, and coconut milk.
Make the stew vegan by substituting the chicken broth with vegetable broth and omitting any animal products.
Make the stew gluten-free by substituting the all-purpose flour with gluten-free flour and using gluten-free broth.
Make the stew low-sodium by using low-sodium broth and omitting any added salt.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. It's best to store the stew in an airtight container and keep it refrigerated at a temperature of 40°F (4°C) or below.
The stew can be frozen for up to 3 months. It's best to freeze the stew in an airtight container or freezer bag and label it with the date and contents. When you're ready to eat it, simply thaw the stew overnight in the refrigerator and reheat it to an internal temperature of 165°F (74°C).
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 freeze this recipe?
Yes! This recipe can be frozen for later use. Simply thaw and reheat when you're ready to eat. The stew will keep in the freezer for up to 3 months.
Is this recipe vegan?
No, this recipe is not vegan as it contains chicken broth. However, you can easily make it vegan by substituting the chicken broth with vegetable broth and omitting any animal products.
Can I use different types of lentils?
Yes! You can use different types of lentils, such as green or yellow lentils, but keep in mind that they may have slightly different cooking times and textures.
Can I add other ingredients to the stew?
Yes! You can customize the stew by adding your favorite ingredients, 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?
No, this recipe is not gluten-free as it contains all-purpose flour. However, you can easily make it gluten-free by substituting the all-purpose flour with gluten-free flour and using gluten-free broth.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for 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 on high for 3-4 hours.
Can I serve this recipe as a main dish?
Yes! This recipe makes a hearty and satisfying main dish, especially when served with some crusty bread or over rice or quinoa.
slow cooker lentil and root vegetable stew with garlic for meal prep
Ingredients
- 1 cup brown or green lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and drain them. Peel and chop the carrots and potatoes. Chop the onion and mince the garlic.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Sauté the onion and garlic. Add the chopped onion and minced garlic to the slow cooker. Cook until the onion is translucent, about 5 minutes.
- Step 4: Add the remaining ingredients. Add the lentils, carrots, potatoes, vegetable broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 6: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store the stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance. Reheat and serve.
- Substitution: Swap the vegetable broth with chicken broth or use a combination of both.
- Pro tip: Use a slow cooker liner to make cleanup easier.
