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Why You'll Love This batch cooked garlic slow cooker lentil and root vegetable stew
- Easy to Prepare: This recipe requires minimal prep work, making it perfect for busy weeknights or meal prep.
- Customizable: Feel free to add your favorite root vegetables or spices to make the recipe your own.
- Nutritious: Lentils and root vegetables are packed with fiber, protein, and vitamins, making this stew a healthy and satisfying option.
- Make-Ahead Friendly: This recipe can be prepared up to 2 days in advance, making it perfect for meal prep or special occasions.
- Slow Cooker Convenience: Let the slow cooker do all the work for you, breaking down the lentils and vegetables into a tender, comforting stew.
- Freezer Friendly: This recipe can be frozen for up to 3 months, making it a great option for batch cooking and meal prep.
- Cost-Effective: Lentils and root vegetables are affordable ingredients, making this recipe a budget-friendly option for families or large groups.
- Delicious: The combination of garlic, lentils, and root vegetables creates a rich, savory flavor that's sure to become a favorite.
Ingredient Breakdown
The key ingredients in this recipe are lentils, garlic, root vegetables (such as carrots, potatoes, and parsnips), and vegetable broth. The lentils provide a boost of protein and fiber, while the garlic adds a rich, savory flavor. The root vegetables add natural sweetness and texture, while the vegetable broth helps to break down the lentils and create a tender, comforting stew. When selecting these ingredients, look for fresh, high-quality options. For example, choose lentils that are free of debris and have a bright, uniform color. For the root vegetables, select ones that are firm and have no signs of bruising or rot. You can also customize this recipe by using your favorite root vegetables or adding other spices and herbs to suit your taste.
How to Make batch cooked garlic slow cooker lentil and root vegetable stew
Mince 3-4 cloves of garlic and set aside. Be careful not to over-chop the garlic, as it can become bitter.
Peel and chop 2-3 medium-sized carrots, 2-3 medium-sized potatoes, and 2-3 medium-sized parsnips. Set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Add 1 medium-sized onion, chopped, and cook for an additional 2-3 minutes, until the onion is translucent.
Add 1 cup of brown or green lentils, rinsed and drained, to the skillet. Cook for 1-2 minutes, until the lentils are coated in the garlic and onion mixture. Add 4 cups of vegetable broth and bring the mixture to a boil.
Add the chopped root vegetables to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until the lentils and vegetables are tender.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs or a dollop of yogurt, if desired.
Tips for Perfect Results
Choose fresh, high-quality ingredients to ensure the best flavor and texture in your stew.
Cook the lentils until they are tender, but still retain some texture. Overcooking can make them mushy and unappetizing.
Taste and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your taste preferences.
Try adding different spices or herbs to give your stew a unique flavor. Some options include cumin, paprika, or thyme.
Choose a slow cooker that is large enough to hold all the ingredients and has a reliable temperature control. This will ensure that your stew cooks evenly and safely.
Let the stew rest for 10-15 minutes before serving. This will allow the flavors to meld together and the stew to thicken slightly.
Common Mistakes to Avoid
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Not Rinsing the Lentils:
Fix: Rinse the lentils before adding them to the stew to remove any debris or impurities.
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Overcooking the Vegetables:
Fix: Check the vegetables regularly and remove them from the stew when they are tender. Overcooking can make them mushy and unappetizing.
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Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning as needed. You can add more salt, pepper, or herbs to suit your taste preferences.
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Not Using the Right Slow Cooker:
Fix: Choose a slow cooker that is large enough to hold all the ingredients and has a reliable temperature control. This will ensure that your stew cooks evenly and safely.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give your stew a spicy kick.
Add Kalamata olives, artichoke hearts, and feta cheese to give your stew a Mediterranean twist.
Add curry powder, garam masala, and coconut milk to give your stew an Indian-inspired flavor.
Replace the chicken broth with vegetable broth and add vegan-friendly ingredients like tofu or tempeh.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. Make sure to keep it away from direct sunlight and heat sources.
Store the stew in the refrigerator for up to 5 days. Let it cool to room temperature before refrigerating, and make sure to cover it with plastic wrap or aluminum foil.
Store the stew in the freezer for up to 3 months. Let it cool to room temperature before freezing, and make sure to label and date the container. To thaw, simply leave it in the refrigerator overnight or thaw it in the microwave according to the manufacturer's instructions.
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 freeze this recipe?
Yes! This recipe can be frozen for up to 3 months. Let it cool to room temperature before freezing, and make sure to label and date the container. To thaw, simply leave it in the refrigerator overnight or thaw it in the microwave according to the manufacturer's instructions.
What type of lentils should I use?
You can use either brown or green lentils for this recipe. Brown lentils have a slightly nuttier flavor and a firmer texture, while green lentils are more tender and have a milder flavor. Both types of lentils work well in this recipe, so feel free to use whichever you prefer.
Can I add other ingredients to this recipe?
Yes! This recipe is highly customizable, so feel free to add your favorite ingredients or spices to make it your own. Some ideas include diced bell peppers, chopped kale, or a sprinkle of feta cheese. Just be sure to adjust the seasoning and cooking time as needed to ensure that the ingredients are cooked through and the flavors are balanced.
Is this recipe vegan-friendly?
Yes! This recipe is vegan-friendly, as long as you use vegetable broth and avoid adding any animal products like cheese or honey. You can also replace the chicken broth with a vegan-friendly alternative like mushroom broth or vegan chicken broth.
Can I make this recipe in a Dutch oven?
Yes! You can make this recipe in a Dutch oven instead of a slow cooker. Simply brown the garlic and onions in the Dutch oven, then add the lentils, broth, and root vegetables. Bring the mixture to a boil, then cover the Dutch oven and transfer it to the oven. Cook at 300°F (150°C) for 1-2 hours, or until the lentils and vegetables are tender.
batch cooked garlic slow cooker lentil and root vegetable stew
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 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and chop the carrots, potatoes, and onion. Mince the garlic and chop the parsley.
- Step 2: Sauté the onion and garlic. Heat the olive oil in a pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
- Step 3: Add the lentils and vegetables to the slow cooker. Add the cooked onion and garlic, lentils, carrots, potatoes, vegetable broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 4: Cook the stew. Cook the stew on low for 6 hours or high for 3-4 hours.
- Step 5: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with chopped parsley.
- Step 6: Store leftovers. Let the stew cool, then refrigerate or freeze for later use.
Recipe Notes
- To make this recipe in a pressure cooker, cook for 20-25 minutes.
- You can also add other vegetables like zucchini, bell peppers, or mushrooms to the stew.
- For a creamier stew, add 1/4 cup of heavy cream or coconut cream towards the end of cooking time.
- You can serve the stew with crusty bread or over rice or noodles.
- To freeze the stew, let it cool, then transfer to an airtight container or freezer bag and store for up to 3 months.
