THE RECIPE JOURNAL · Main Course
Warm Black Lentil and Veggie Stew
This hearty stew is packed with tender black lentils and a colorful mix of fresh vegetables, making it both nutritious and comforting. Perfect for chilly evenings, it’s easy to prepare and full of warm, satisfying flavors.
FROM THE KITCHEN • Warm Black Lentil and Veggie Stew
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the black lentils in a microwave-safe bowl and covering them with about 4 cups of water. Microwave them for around 5 minutes until they start to get soft. Give them a good stir, add a little more water if they look dry, and microwave for another 5 minutes. Once they’re tender, drain and rinse the lentils.
02
Step 2
Next, in a large slow cooker, combine the vegetable broth, canned tomatoes, chopped carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and a pinch of salt. Stir everything together well, then add the cooked lentils.
03
Step 3
Set the slow cooker to high and let it cook until the carrots are tender, which should take about 4 to 6 hours. Give the stew a good stir before serving and enjoy the cozy flavors!
Why you’ll love it
This stew is hearty and full of flavor, making it a perfect comfort food. It’s packed with nutritious black lentils and colorful vegetables, offering a balance of protein and fiber. Plus, it’s easy to make and great for meal prep.
How to serve
Serve this stew warm with a side of crusty bread or over a bed of rice or quinoa. A dollop of plain yogurt or a sprinkle of fresh herbs like cilantro or parsley can add a nice touch of creaminess and freshness.
Storage & leftovers
Let the stew cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating.
