Lentil and vegetable stew recipe
A ready-to-eat meal as soon as you arrive home... the dream of many people. It's possible and inexpensive with this lentil and vegetable stew recipe!
The slow cooker is a fairly old kitchen tool. The technique is even more so. But who would have thought that this invention would have its moment of glory so many years later! The current way of life is, for the majority of families, quite full. Eating a healthy, balanced and, above all, self-prepared meal is a must.
You will need a few minutes to cut and cook the vegetables. Make them the night before or in the morning, depending on your schedule. Set your slow cooker before you leave the house and come back in the evening looking forward to enjoying a delicious hot meal.
Ingredients for the lentil and vegetable stew recipe
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 large handful coarsely chopped spinach or kale
- 1 diced Red Bell Pepper
- 2 garlic cloves, minced
- 1/3 cup Kitchen Accomplice Vegetable Broth Concentrate
- 8 cups hot water
- 450 g lentils
- 1 28 oz can diced tomatoes with juice
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper
Preparation for the lentil and vegetable stew recipe
Heat the olive oil in a skillet over medium heat. Add onions, carrots, celery, greens and peppers. Cook until vegetables are more tender, about 5 minutes. Add the garlic and cook for another minute.
Pour the cooked vegetables into the slow cooker and add the remaining ingredients. Cook for about 8 hours.
Once cooked, toss and season with salt and pepper.
Makes 4 servings.
An original recipe from Kitchen Accomplice
