Slow Cooker Mediterranean Lentil Stew

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

• Preparation Time: 20 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 20 mins
• Calories: 208 Calories

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 5 cups water
• 2 cups dry lentils
• ½ teaspoon freshly ground black pepper, or to taste
• 1 teaspoon ground coriander
• 1 small onion, diced
• 2 ½ cubes vegetable bouillon, or more to taste
• 5 small carrots, peeled and diced
• 2 medium potatoes, peeled and diced
• 3 teaspoons ground cumin, or to taste
• ½ (6 ounce) can tomato paste, or to taste
• ½ teaspoon sea salt, or to taste
• ½ (8 ounce) package fresh spinach, torn

Recipe Instructions

Step 1

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.

Step 2

Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.

Step 3

Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.