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Why You'll Love This one pot slow cooker lentil and root vegetable stew with fresh rosemary
- Easy to Make: This recipe is a breeze to prepare, with minimal effort required.
- One Pot Wonder: Cook everything in one pot, making cleanup a snap.
- Nourishing and Delicious: Packed with protein, fiber, and vitamins, this stew is a nutritious and tasty option.
- Customizable: Add your favorite vegetables or spices to make the recipe your own.
- Slow Cooker Friendly: Let the slow cooker do the work, perfect for busy days.
- Make-Ahead: Prepare the stew up to 2 days in advance for a quick and easy meal.
- Freezer Friendly: Freeze the stew for up to 3 months for a future meal.
- Perfect for Meal Prep: Divide the stew into individual portions for a quick and easy lunch or dinner.
Ingredient Breakdown
The key ingredients in this recipe are red or green lentils, diced root vegetables (such as carrots, potatoes, and parsnips), onions, garlic, fresh rosemary, and vegetable broth. The lentils provide a boost of protein and fiber, while the root vegetables add natural sweetness and texture. The onions and garlic add a depth of flavor, and the fresh rosemary provides a fragrant and herbaceous note. You can customize the recipe by using your favorite vegetables or spices. For example, you can add diced bell peppers or zucchini for added flavor and nutrition. You can also use different types of broth, such as chicken or beef broth, for a different flavor profile.
How to Make one pot slow cooker lentil and root vegetable stew with fresh rosemary
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in the slow cooker and sauté the onions and garlic until softened, about 5 minutes.
Add 2 cups of diced root vegetables (such as carrots, potatoes, and parsnips) to the slow cooker. Cook for an additional 5 minutes, until the vegetables start to soften.
Add 1 cup of red or green lentils, 4 cups of vegetable broth, and 1 teaspoon of dried thyme to the slow cooker. Stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours. The lentils should be tender and the vegetables should be cooked through.
Stir in 2 tablespoons of chopped fresh rosemary and season the stew with salt and pepper to taste.
Serve the stew hot, garnished with additional fresh rosemary if desired. You can also serve with a swirl of creamy yogurt or a side of crusty bread.
Tips for Perfect Results
Fresh herbs like rosemary and thyme add a bright, freshness to the stew. Try to use them whenever possible for the best flavor.
Lentils can become mushy and unappetizing if overcooked. Cook them until they're tender, but still retain some texture.
Add the aromatics, such as onions and garlic, towards the end of the cooking time to preserve their flavor and texture.
Use a high-quality vegetable broth that's low in sodium and rich in flavor. You can also make your own broth from scratch for the best results.
Don't be afraid to experiment with different spices and seasonings to find the combination that works best for you. Some options include cumin, paprika, and chili powder.
Turn the stew into a complete meal by serving it with a side of crusty bread, a green salad, or a side of roasted vegetables.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Cook the lentils until they're tender, but still retain some texture. Check the lentils frequently during the last 30 minutes of cooking to avoid overcooking.
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Not Browning the Onions:
Fix: Take the time to properly brown the onions, as this will add a depth of flavor to the stew. Cook the onions over medium heat, stirring occasionally, until they're dark brown and caramelized.
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Not Using Enough Liquid:
Fix: Use enough liquid to cover the ingredients and allow for some extra liquid to cook off during the cooking time. This will help to prevent the stew from becoming too thick and dry.
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Not Seasoning Enough:
Fix: Season the stew liberally with salt, pepper, and any other desired spices or herbs. Taste the stew frequently during the cooking time and adjust the seasoning as needed.
Variations & Substitutions
Add some heat to the stew by adding diced jalapenos or red pepper flakes. You can also add some cumin and chili powder for a Mexican-inspired flavor.
Add some Indian-inspired flavors to the stew by adding curry powder, garam masala, and cumin. You can also add some coconut milk for a creamy and rich texture.
Add some Mediterranean flavors to the stew by adding feta cheese, olives, and sun-dried tomatoes. You can also add some lemon juice and oregano for a bright and fresh flavor.
Make the stew vegan by using vegan broth and omitting any animal products. You can also add some tofu or tempeh for a protein-rich option.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After 2 hours, it's best to refrigerate or freeze the stew to prevent bacterial growth.
The stew can be stored in the refrigerator for up to 5 days. Let it cool to room temperature before refrigerating, and reheat it to an internal temperature of 165°F (74°C) before serving.
The stew can be frozen for up to 3 months. Let it cool to room temperature before freezing, and thaw it overnight in the refrigerator before reheating. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use different types of lentils?
Yes, you can use different types of lentils, such as green or brown lentils. However, keep in mind that the cooking time may vary depending on the type of lentil you use. Red lentils tend to cook the fastest, while green and brown lentils may take a bit longer.
Can I add other vegetables to the stew?
Yes, you can add other vegetables to the stew, such as diced bell peppers, zucchini, or mushrooms. Just be sure to adjust the cooking time accordingly, as some vegetables may take longer to cook than others.
Can I make this recipe in a Dutch oven?
Yes, you can make this recipe in a Dutch oven. Simply brown the onions and garlic in the Dutch oven, then add the remaining ingredients and bring to a boil. Cover the Dutch oven and transfer it to the oven, where it will simmer for about 30-40 minutes, or until the lentils are tender.
Can I freeze the stew?
Yes, you can freeze the stew. Let it cool to room temperature, then transfer it to an airtight container or freezer bag. Label and date the container, and store it in the freezer for up to 3 months. When you're ready to eat it, simply thaw the stew overnight in the refrigerator, then reheat it to an internal temperature of 165°F (74°C) before serving.
Can I make this recipe in a Instant Pot?
Yes, you can make this recipe in an Instant Pot. Simply brown the onions and garlic using the sauté function, then add the remaining ingredients and cook on high pressure for about 20-25 minutes, or until the lentils are tender. Let the pressure release naturally, then season the stew with salt and pepper to taste.
Can I use canned lentils?
Yes, you can use canned lentils, but keep in mind that they may not have the same texture or flavor as cooked lentils. Canned lentils are pre-cooked, so you can simply add them to the stew and simmer for a few minutes to heat them through.
one pot slow cooker lentil and root vegetable stew with fresh rosemary
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 stalks celery, chopped
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp olive oil
- 2 sprigs fresh rosemary, chopped
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and chop the carrots, potatoes, onion, and celery. Mince the garlic and chop the fresh rosemary.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Sauté the onion and garlic. Add the chopped onion and minced garlic to the slow cooker and sauté until the onion is translucent.
- Step 4: Add the chopped vegetables and lentils. Add the chopped carrots, potatoes, and celery to the slow cooker, along with the rinsed lentils.
- Step 5: Add the broth, diced tomatoes, and spices. Add the vegetable broth, diced tomatoes, chopped rosemary, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 6: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 7: Serve and enjoy. Serve the stew hot, garnished with additional fresh rosemary if desired.
Recipe Notes
- Storage tip: Let the stew cool completely, then refrigerate or freeze it for later use.
- Make ahead: Prepare the ingredients and cook the stew up to a day in advance.
- Substitution: Use diced bell peppers or zucchini in place of the carrots or celery.
- Pro tip: For a creamier stew, add 1/4 cup of heavy cream or coconut cream towards the end of cooking time.
- Variation: Add cooked sausage or bacon for added protein and flavor.
- Leftovers: Use leftover stew as a filling for wraps or as a topping for baked potatoes.
