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Crockpot Lentil Vegetable Stew Served over Quinoa
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Medium Saucepan

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 4 cups vegetable broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • Salt and black pepper, to taste
  • 1 cup quinoa
  • 2 cups water
  • Chopped fresh parsley, for serving

Instructions
 

  • Place the rinsed lentils, vegetable broth, carrots, celery, onion, garlic, diced tomatoes with their liquid, thyme, cumin, bay leaf, salt, and pepper into the slow cooker. Stir to combine everything evenly.
  • Cover and cook on low for 7 to 8 hours, until the lentils are soft and the vegetables are tender.
  • About 20 minutes before the stew finishes, rinse the quinoa under cold water. Combine the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed.
  • Remove the bay leaf from the stew. Fluff the quinoa with a fork. Spoon the quinoa into bowls and top with the lentil stew. Sprinkle with chopped parsley before serving.

Notes

The stew thickens as it sits, so add a splash of broth when reheating if needed. Cook the quinoa separately and store it in its own container to keep the texture from turning soggy. Leftovers keep in the fridge for up to four days.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Medium Saucepan