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.
Servings Prep Time
8-10servings 30minutes
Cook Time
6-8hours
Servings Prep Time
8-10servings 30minutes
Cook Time
6-8hours
Ingredients
  • 16ounces lentilsdried, brown or green
  • 1tablespoon olive oil
  • 1large onionchopped (about 2 cups of onion)
  • 2cloves garlicminced
  • 1pound cauliflowerchopped into very small florets
  • 2 leekswhite and light green parts only, halved, washed carefully, and chopped
  • 2large carrotspeeled and chopped
  • 3stalks celerychopped
  • 2 bay leaves
  • 1tablespoon thymefresh, chopped (or 1 teaspoon dried thyme)
  • 2teaspoons saltor to taste
  • 1teaspoon cumin
  • 1/2teaspoon cayenne(if you don’t like a lot of heat, add 1/4 tsp or less for a milder flavor)
  • 1/4teaspoon black pepper
  • 8cups vegetable brothlow-sodium
  • 132-ounce can tomatoesdiced, with juice
  • 2cups kale or Swiss chard, chopped
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.