Lentil Vegetable Stew is what fitness dreams are made of! Meaning it’s hearty and filling, and just happens to be healthy!
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This lentil vegetable stew is a delicious, filling meal that warms you up from the inside out. But the best part is how ridiculously healthy it is, and that it comes together in a slow cooker. Trust me, you’ll want this recipe on repeat all winter long!
When I think of vegan (or plant-based) meals I love, their things with tons of spices. Some crunchy texture. Or super fresh super ripe vegetables and fruits that you’d eat right off the vine.
This too is none of that. It’s simple hearty food that if you describe it to me I would’ve said I would eat when I was on a diet trying to “be good“. But not really choose it for the enjoyment factor.
But seriously, I love it I look forward to it for lunch. Another fun part of getting older (hello 30s) is that what I eat for lunch has a direct effect on my energy level and mood in the afternoon. I know this is a scientific fact and should not be surprised by this, but I loved eating whatever I wanted in college and beyond. Nowadays, that doesn’t really fly. This lentil vegetable stew fills me up until dinner and gives me quality energy to burn all afternoon. I’m talking tackling that to do list, focusing well enough that the dog has to start bugging me to feed him dinner.
For a slow cooker recipe, it does involve a lot of prep work in the form of chopping all the veggies. If you’re not a morning person *raises hand,* you can prep all the vegetables the night before, pop them in an airtight bag, and dump them in with the rest of the ingredients the morning of.
The blending at the end makes this recipe. It creates a creamy effect, without adding anything more crazy than a bit of olive oil.
The vinegar hit at the end gives some acidity to the stew, bringing some balance. Add it and stir thoroughly right before serving, but don’t be too heavyhanded. It can get overwhelming if you add too much. Add to taste, you can always add more to the leftovers!
Lentil and Vegetable Stew
- 1 onion
- 2 1/2 cups potatoes
- 3 cups butternut squash
- 3 cups carrots
- 6 cloves garlic
- 2 1/2 cups green lentils
- 9 cups vegetable or chicken broth
- 2 tsp herbs de provence
- 1 tsp salt
- 1/2 cup extra virgin olive oil
- 2-4 tbsp red wine vinegar
- Dice the onion, potatoes, and squash. Slice the carrots and mince the garlic.
- Combine the vegetables, lentils, broth, herbs, and salt in a crock pot. Cook on low for 8 hours.
- When finished cooking, put the oil and about 4 cups of the soup in a blender. Blend until pretty smooth – the oil should combine evenly with the other ingredients, giving it a creaminess. Add back into the rest of the soup, along with 2 Tbsp vinegar. Stir together and serve!
Don’t you love it when a recipe is both super healthy and actually tasty? Try this recipe and you’ll never look back!!
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