206-853-0534
APPOINTMENTS SUPPLEMENTS CLIENTS

Slow Cooker Lentil Cauliflower Stew

Print Recipe
 Slow Cooker Lentil Cauliflower Stew
If you'd prefer not to use a slow cooker for this recipe, you can cook the stew in a large pot over medium-low to low heat, covered, for about 90 minutes or until the lentils are tender.
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Dinner, Legumes and Beans, Soups & Stews
Sensitivity Dairy Free, Gluten Free, Nut Free, Refined Sugar Free
Special Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 6-8 hours
Servings
servings
Ingredients
  • 16 ounces lentils dried, brown or green
  • 1 tablespoon olive oil
  • 1 large onion chopped (about 2 cups of onion)
  • 2 cloves garlic minced
  • 1 pound cauliflower chopped into very small florets
  • 2 leeks white and light green parts only, halved, washed carefully, and chopped
  • 2 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 2 bay leaves
  • 1 tablespoon thyme fresh, chopped (or 1 teaspoon dried thyme)
  • 2 teaspoons salt or to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (if you don’t like a lot of heat, add 1/4 tsp or less for a milder flavor)
  • 1/4 teaspoon black pepper
  • 8 cups vegetable broth low-sodium
  • 1 32-ounce can tomatoes diced, with juice
  • 2 cups kale or Swiss chard, chopped
Course Dinner, Legumes and Beans, Soups & Stews
Sensitivity Dairy Free, Gluten Free, Nut Free, Refined Sugar Free
Special Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 6-8 hours
Servings
servings
Ingredients
  • 16 ounces lentils dried, brown or green
  • 1 tablespoon olive oil
  • 1 large onion chopped (about 2 cups of onion)
  • 2 cloves garlic minced
  • 1 pound cauliflower chopped into very small florets
  • 2 leeks white and light green parts only, halved, washed carefully, and chopped
  • 2 large carrots peeled and chopped
  • 3 stalks celery chopped
  • 2 bay leaves
  • 1 tablespoon thyme fresh, chopped (or 1 teaspoon dried thyme)
  • 2 teaspoons salt or to taste
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (if you don’t like a lot of heat, add 1/4 tsp or less for a milder flavor)
  • 1/4 teaspoon black pepper
  • 8 cups vegetable broth low-sodium
  • 1 32-ounce can tomatoes diced, with juice
  • 2 cups kale or Swiss chard, chopped
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Sort the lentils, discarding any stones or impurities. Rinse the lentils in a wire mesh strainer.
  2. Heat the oil in a skillet over medium heat. Sauté the onion for about 4 minutes, or until softened. Add the chopped garlic and sauté for another minute.
  3. Pour the softened onions and garlic into the slow cooker and add the remaining ingredients.
  4. Cover the slow cooker and turn heat to high. Cook for 6 hours on high, or 8 hours on low, until the lentils are tender. Serve hot.
Recipe Notes

Recipe from Tori Avey at https://toriavey.com/toris-corner/contests-and-giveaways/slow-cooker-lentil- cauliflower-stew/, October 2012.


Submit a Comment