Slow Cooker Lentil Tomato Stew

This Lentil Tomato Stew doesn't photograph so pretty, but it's damn tasty!

This Lentil Tomato Stew doesn’t photograph so pretty, but it’s damn tasty!

It’s been WAY too long since I last wrote on this blog. But my impetus for this entry is, of course, food. This time is a ridiculously simple but hearty stew that’s naturally vegetarian/vegan (if you use veggie stock or broth), gluten and dairy free, high in protein and fiber, and low in fat . And if it tasted too healthy and bland I wouldn’t be writing about it, so trust me on this.

I’ve been making lentil soup for years and frankly, the idea of making another pot of the stuff bored me. But I remembered a pot of lentil stew that one of my former roommates during my college years made without the usual mirepoix of carrots and celery. Could I throw a bag of lentils, some diced tomatoes, and some spices into a slow cooker, have it be done by the time I get home from work, AND actually taste like something I’d look forward to eating?

YES! This stew is awesome! It goes great with rice or with a nice crusty piece of bread. Easy, delish, good for you = the trifecta. Voila!

Slow Cooker Lentil Tomato Stew
16 oz. green lentils, uncooked
One 28 oz. can crushed tomatoes
1 medium yellow onion, chopped
3 cloves garlic, minced
1 tsp. ground cumin
1 tsp. dried thyme
1 bay leaf
1/2 tsp. kosher salt
3.5 cups of chicken or vegetable broth

*Place all the ingredients in a slow cooker and cook on low for 6-8 hours. This should make a good amount of stew (around 6-8 servings). Serve alone, with rice, or with some nice crusty bread. 

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