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Hearty Crockpot Lentil Vegetable Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 medium onion, diced
  • 2 medium potatoes, cubed
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups fresh spinach, roughly chopped

Instructions
 

  • Place the lentils, carrots, celery, onion, potatoes, diced tomatoes, vegetable broth, garlic, cumin, and thyme into the crockpot.
  • Add the salt and black pepper, then stir everything together.
  • Cover and cook on low for 7 hours until the lentils and potatoes are tender.
  • Stir in the spinach during the last 10 minutes of cooking so it wilts but keeps its color.
  • Taste and adjust salt if needed before serving.

Notes

Keep the crockpot on the warm setting once the spinach is stirred in so the stew stays hot for potluck guests without overcooking the greens. If the stew thickens too much after sitting, add a splash of broth or water to loosen it. Leftovers reheat well on the stove with a little extra liquid.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife