Enjoy a bowl of this slow cooker stew that is full of vegetables and umami flavors.
Slow Cooker Mushroom and Red Lentil Stew
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
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- 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.
- 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.
- Stir in tomato sauce and balsamic vinegar. Add pepper and salt, if desired. Cook until stew is hot.
- 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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