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Why You'll Love This slow cooker garlic and herb lentil stew with kale for cozy january
- Easy to Make: This recipe is a breeze to prepare, requiring just a few simple ingredients and some basic cooking skills.
- Customizable: Feel free to add or subtract ingredients to suit your tastes and dietary needs.
- Nourishing: This stew is packed with protein, fiber, and vitamins, making it a great option for a healthy and satisfying meal.
- Slow Cooker Friendly: Let the slow cooker do all the work for you, simmering away while you're busy with other things.
- Freezer Friendly: This stew freezes beautifully, making it a great option for meal prep or future meals.
- Cozy and Comforting: There's something about a warm, comforting bowl of stew that just feels like a big hug on a chilly day.
- Affordable: This recipe is budget-friendly and uses ingredients that are easily accessible at most grocery stores.
- Perfect for Winter: This stew is a perfect remedy for the cold winter months, when all you want to do is curl up with a warm and comforting meal.
Ingredient Breakdown
The key ingredients in this recipe are lentils, garlic, herbs, kale, and vegetable broth. The lentils provide a boost of protein and fiber, while the garlic and herbs add a depth of flavor. The kale adds a nice burst of freshness and nutrients, and the vegetable broth helps to bring everything together. When selecting these ingredients, be sure to choose high-quality options that are fresh and flavorful. For example, look for lentils that are free of debris and have a nice, even color. Choose fresh garlic and herbs that are aromatic and fragrant. And opt for kale that is crisp and fresh, with no signs of wilting or browning.
How to Make slow cooker garlic and herb lentil stew with kale for cozy january
Heat a tablespoon of olive oil in a pan over medium heat. Add 3 cloves of minced garlic and 1 tablespoon of chopped fresh herbs (such as thyme, rosemary, or parsley). Cook for 1-2 minutes, until fragrant.
Add 1 cup of brown or green lentils, 4 cups of vegetable broth, and 1 can of diced tomatoes to the slow cooker. Stir to combine.
Add the garlic and herb mixture to the slow cooker and stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Add 2 cups of chopped kale to the slow cooker and stir to combine. Cook for an additional 30 minutes, until the kale is tender.
Season the stew with salt and pepper to taste. Serve hot, garnished with additional herbs and a side of crusty bread, if desired.
Tips for Perfect Results
The quality of your ingredients will directly impact the flavor and texture of your stew. Choose fresh, aromatic herbs and high-quality lentils for the best results.
Kale can quickly become overcooked and mushy. Add it to the stew towards the end of cooking time, and cook for just 30 minutes, until tender but still crisp.
This stew is a great base for experimentation. Try adding different spices, such as cumin, paprika, or chili powder, to give it a unique flavor.
This stew is perfect for meal prep. Cook a large batch on the weekend, and portion it out into individual containers for easy lunches or dinners throughout the week.
If you like a little heat in your stew, try adding some red pepper flakes or diced jalapenos. This will add a nice depth of flavor and a touch of spice.
There's something about serving a warm, comforting stew with a side of crusty bread that just feels like the perfect pairing. Try serving it with a side of baguette or ciabatta for a delicious and satisfying meal.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Be sure to check the lentils regularly while they're cooking, and remove them from heat as soon as they're tender. Overcooking can make them mushy and unappetizing.
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Not Using Enough Liquid:
Fix: Make sure to use enough liquid in the stew, as this will help to cook the lentils and prevent them from becoming dry and tough. If using a slow cooker, be sure to check the liquid levels regularly and add more as needed.
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Not Seasoning Enough:
Fix: Be sure to season the stew regularly as it cooks, and taste it towards the end of cooking time to adjust the seasoning as needed. This will help to bring out the flavors and add depth to the dish.
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Not Adding the Kale at the Right Time:
Fix: Add the kale towards the end of cooking time, as this will help to preserve its texture and flavor. If added too early, it can become overcooked and mushy.
Variations & Substitutions
To make this stew vegan, simply omit the cheese and use a vegan broth instead of traditional broth.
To make this stew gluten-free, simply use gluten-free broth and be mindful of any gluten-containing ingredients, such as soy sauce or wheat-based seasonings.
To add some heat to this stew, try adding diced jalapenos or red pepper flakes. You can also use spicy broth or add a splash of hot sauce towards the end of cooking time.
To add some earthy flavor to this stew, try adding sliced mushrooms towards the end of cooking time. You can also use mushroom broth for added depth of flavor.
Storage & Make-Ahead
This stew can be stored at room temperature for up to 2 hours. However, it's best to refrigerate or freeze it as soon as possible to prevent bacterial growth.
This stew can be refrigerated for up to 5 days. Store it in an airtight container and reheat it gently over low heat, adding more liquid as needed.
This stew can be frozen for up to 3 months. Store it in an airtight container or freezer bag, and thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use canned lentils?
While canned lentils can be convenient, they're not the best option for this recipe. Canned lentils are often overcooked and lack the texture and flavor of freshly cooked lentils. If you do choose to use canned lentils, be sure to rinse them well and adjust the cooking time accordingly.
Can I add other vegetables to the stew?
Absolutely! This stew is a great base for adding other vegetables. Try adding diced carrots, chopped bell peppers, or sliced zucchini towards the end of cooking time. You can also use frozen vegetables, such as peas or corn, for added convenience.
Is this stew suitable for a vegan diet?
Yes! This stew is vegan-friendly, as long as you use vegan broth and omit any animal-derived ingredients, such as cheese or honey. You can also use vegan-friendly seasonings and spices to add flavor to the stew.
Can I make this stew in a Dutch oven?
Yes! While a slow cooker is ideal for this recipe, you can also make it in a Dutch oven. Simply brown the garlic and herbs in the pot, add the remaining ingredients, and simmer over low heat for 30-40 minutes, or until the lentils are tender.
How do I freeze and reheat this stew?
To freeze this stew, simply cool it to room temperature, then transfer it to an airtight container or freezer bag. Store it in the freezer for up to 3 months, and thaw it overnight in the refrigerator before reheating. To reheat, simply warm it gently over low heat, adding more liquid as needed.
Can I make this stew in a pressure cooker?
Yes! You can make this stew in a pressure cooker, such as an Instant Pot. Simply brown the garlic and herbs, add the remaining ingredients, and cook for 10-15 minutes, or until the lentils are tender. Let the pressure release naturally, then season and serve.
slow cooker garlic and herb lentil stew with kale for cozy january
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chopped kale, stems removed and discarded, leaves coarsely chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: Prepare the slow cooker. Add the olive oil to the bottom of a 6-quart slow cooker. Add the chopped onion and cook on high for 30 minutes, until the onion is translucent.
- Step 2: Add the garlic and cook for 1 minute. Add the minced garlic to the slow cooker and cook for 1 minute, until fragrant.
- Step 3: Add the lentils, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf. Add the lentils, diced tomatoes, vegetable broth, thyme, rosemary, and bay leaf to the slow cooker. Stir to combine.
- Step 4: Cook on low for 6 hours. Cover the slow cooker and cook on low for 6 hours, until the lentils are tender.
- Step 5: Add the kale and cook for an additional 30 minutes. Add the chopped kale to the slow cooker and cook for an additional 30 minutes, until the kale is tender.
- Step 6: Season with salt and pepper to taste. Season the stew with salt and pepper to taste.
- Step 7: Serve hot. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Make ahead: Prepare the stew up to 24 hours in advance, then cook in the slow cooker as directed.
- Substitution: Swap the kale for spinach or collard greens if desired.
- Pro tip: Use a high-quality vegetable broth for the best flavor.
