Ingredients:

  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1.5 cups dried brown or green lentils, rinsed and drained
  • 1 can (14.5 oz) diced tomatoes
  • 6 cups vegetable broth, low sodium
  • 1 cup frozen peas
  • 1 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 1 bay leaf
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Rinse lentils in a fine-mesh strainer under cold water until the water runs clear. Dice onion, carrots, and celery into uniform pieces.
  2. Optional: Sauté the onion and garlic in a pan with olive oil until translucent to unlock a deeper base flavor.
  3. Transfer the lentils, diced vegetables, diced tomatoes, tomato paste, broth, and all dried spices into the slow cooker crock. Stir well to ensure the tomato paste is fully integrated.
  4. Cover with the lid and set to Low for 7-8 hours or High for 3-4 hours.
  5. Remove the bay leaf. Optional: Use an immersion blender to pulse the stew 3-4 times to create a creamier texture.
  6. Stir in the frozen peas (or spinach) and let them wilt in the residual heat for 5 minutes before serving.