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
Total TimePrep: 45 min. Cook: 6 hours
Makes8 servings (2-3/4 quarts)
- 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 chiles
- 3/4 cup heavy whipping cream
- 2 tablespoons butter
- 1 teaspoon cumin seeds
- 6 cups hot cooked basmati or jasmine rice
- Optional: Sliced green onions or minced fresh cilantro
- 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 chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours.
- Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture.
- To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.
Nutrition Facts1-1/3 cups stew with 3/4 cup rice: 499 calories, 16g fat (7g saturated fat), 38mg cholesterol, 448mg sodium, 72g carbohydrate (5g sugars, 17g fiber), 17g protein.
Originally published as Indian Inspired Lentil Stew in Taste of Home Everyday Slow Cooker & One Dish Recipes 2011