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Slow Cooker Mushroom and Red Lentil Stew

Enjoy a bowl of this slow cooker stew that is full of vegetables and umami flavors.
bowl of Slow Cooker Mushroom and Red Lentil Stew
Prep time: 15 minutes
Cook time: 3 to 8 hours
Makes: 10 cups
Nutrition Facts: View label

Ingredients

1 cup chopped onion
1 cup sliced carrot
1 cup sliced celery 
1 pound sliced mushrooms
6 cloves garlic, chopped or 1 ½ teaspoons garlic powder
3 cups bite-sized cubed yellow potatoes (see Notes)
1 cup red lentils, uncooked
3 cups low-sodium vegetable broth
2 teaspoons thyme
1 teaspoon oregano
½ teaspoon sage
2 Tablespoons low-sodium soy sauce
2 bay leaves (optional)
1 can (15 ounces) tomato sauce
1 Tablespoon balsamic vinegar
¼ teaspoon black pepper
¼ teaspoon salt (optional)

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Put all ingredients except tomato sauce, vinegar, salt and pepper into a slow cooker that holds at least 5 quarts. The cooker should be no more than two-thirds full.
  4. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours or until potatoes and lentils are soft. Remove bay leaves.
  5. Stir in tomato sauce and balsamic vinegar. Add pepper and salt, if desired. Cook until stew is hot.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Try any all-purpose potato you like. Leave the peels on for more fiber.
  • Broth can be home-made, canned or from a box.
  • Try with different vegetables such as leek, bell pepper, turnip or parsnip. You can also use different seasonings such as curry powder or any Food Hero seasoning mix.
  • No slow cooker? Saute onion, carrot and celery in 2 Tablespoons vegetable oil on medium heat. Add mushrooms, garlic, thyme, oregano and sage. Cook and stir for 3 or 4 minutes. Stir in the rest of the ingredients, bring mixture to a boil, then reduce heat and simmer for 20 to 30 minutes or until potatoes and lentils are soft.

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