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Slow-Cooked Lentil Stew

 Slow-Cooked Lentil Stew
This vegetarian stew is perfect when you want to take a break from meat. Adding the cream at the end gives it a smoother texture.—Michelle Collins, Suffolk Virginia
8 ServingsPrep: 45 min. Cook: 6 hours


  • 2 large onions, thinly sliced, divided
  • 2 tablespoons canola oil
  • 2 tablespoons minced fresh gingerroot
  • 3 garlic cloves, minced
  • 8 plum tomatoes, chopped
  • 2 teaspoons ground coriander
  • 1-1/2 teaspoons ground cumin
  • 1/4 teaspoon cayenne pepper
  • 3 cups vegetable broth
  • 2 cups water
  • 2 cups dried lentils, rinsed
  • 1 can (4 ounces) chopped green chilies
  • 3/4 cup heavy whipping cream
  • 2 tablespoons butter
  • 1 teaspoon cumin seeds
  • 6 cups hot cooked basmati or jasmine rice
  • Sliced green onions or minced fresh cilantro, optional


  • In a large skillet, saute half of the onions in oil until tender. Add
  • ginger and garlic; saute for 1 minute. Add the tomatoes, coriander,
  • cumin and cayenne; cook and stir 5 minutes longer.
  • In a 4-or 5-qt. slow cooker, combine the vegetable broth, water,
  • lentils, green chilies, tomato mixture and remaining onion. Cover
  • and cook on low for 6-8 hours or until lentils are tender.

2 of 2

Slow-Cooked Lentil Stew (continued)

Directions (continued)

  • Just before serving, stir cream into slow cooker. In a small skillet,
  • heat butter over medium heat. Add cumin seeds; cook and stir for 1-2
  • minutes or until golden brown. Add to lentil mixture.
  • To serve, spoon over rice. Sprinkle with green onions or cilantro if
  • desired. Yield: 8 servings (2-3/4 quarts).
Nutritional Facts: 1 1-1/3 cups stew with 3/4 cup rice equals 499 calories, 16 g fat (7 g saturated fat), 38 mg cholesterol, 448 mg sodium, 72 g carbohydrate, 17 g fiber, 17 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.