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Vegetarian Lentil and Roasted Garlic Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Oven
  • Baking Sheet
  • Knife

Ingredients
  

  • 1 cup dried brown lentils, rinsed
  • 2 whole heads garlic
  • 1 large onion, diced
  • 3 carrots, sliced
  • 2 celery stalks, sliced
  • 1 (14-ounce) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups fresh spinach
  • 1 tablespoon olive oil

Instructions
 

  • Heat the oven to 400°F. Slice the tops off the garlic heads, drizzle with olive oil, and wrap each head in foil. Roast for 35 minutes until the cloves are soft and golden.
  • Place the lentils, onion, carrots, celery, diced tomatoes, vegetable broth, rosemary, bay leaves, salt, and pepper in the slow cooker.
  • Squeeze the roasted garlic cloves out of their skins and add them to the slow cooker. Stir everything together.
  • Cover and cook on low for 7 hours until the lentils are tender.
  • Stir in the spinach during the last 10 minutes of cooking so it wilts but keeps its color. Remove the bay leaves before serving.

Notes

Squeeze the garlic cloves right after roasting so they blend evenly into the broth. If the stew thickens too much overnight, add a splash of broth when reheating. Spinach can be swapped for kale if that is what you have on hand, but add it a few minutes earlier so it softens fully.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Oven, Baking Sheet, Knife