LeAnn's Slow-Cooker Lentil Stew

LeAnn's Slow-Cooker Lentil Stew

Posted by LeAnn Kurtz on

Well, the cold weather is here, and nothing sounds better this time of year than a warm, rich stew. This recipe makes enough for several people, it's easy and makes the house smell so good. Just throw it all in, and go read your favorite book!
2 cups green lentils, rinsed
4 cups chicken broth (of vegetable broth)
1 med yellow onion, diced
2 carrots, diced into large pieces
1 med yam or sweet potato, diced into large pieces
1, 28 oz can diced tomatoes, drained
3 cloves garlic, minced
1 bay leaf
1/4 tsp salt
1/4 tsp black pepper
1/8 teaspoon turmeric
1/4 teaspoon ground coriander (or, you can use Tandori Spice in place of the tumeric and coriander if you happen to have some)
1-2 large jalapenos, diced (To your taste. You can leave these out if you don't like it spicy)
  1. Rinse the lentils thoroughly (1-2 times).
  2. Add all ingredients to a crockpot, turn on low and cook for 5-6 hours. Below is a picture of the slow cooker ingredients, ready to go!

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