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Hearty Vegan Lentil Stew with Root Vegetables
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 cup dried green lentils, rinsed
  • 2 carrots, peeled and sliced
  • 2 medium potatoes, diced
  • 1 parsnip, peeled and chopped
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley, chopped, for serving

Instructions
 

  • Place the lentils, carrots, potatoes, parsnip, onion, and garlic into the slow cooker.
  • Add the vegetable broth, tomato paste, thyme, bay leaf, salt, and pepper. Stir until the tomato paste is mostly dissolved.
  • Cover and cook on low for 7 hours or on high for 3.5 hours until the lentils are tender and the vegetables are soft.
  • Remove the bay leaf. Taste and adjust salt or pepper if needed.
  • Ladle into bowls and top with fresh parsley before serving.

Notes

Mash a few potato pieces against the side of the pot right before serving to make the stew thicker. Leftovers reheat well on the stove with a splash of broth to loosen the texture. Skip the parsley if you do not have it on hand.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board