Crock Pot Tunisian Lentil Stew
A warmly-spiced vegan lentil stew that is so comforting and easy to prepare!
Servings: 6 servings
Calories: 153kcal
Ingredients
- 2 cups dry green lentils
- 7 cups vegetable or chicken broth low sodium recommended
- 1 tablespoon apple cider vinegar
- 1-1/2 teaspoon ground coriander
- 1-1/2 teaspoon ground cumin
- ½ teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- ¼ teaspoon ground cloves
- 1 cinnamon stick
- 1/8 teaspoon ground nutmeg
- ½ teaspoon ground cayenne pepper
- ½ teaspoon smoked paprika
- 1 bay leaf
- 1 teaspoon salt
- 3 cloves garlic minced
- 1 large carrot chopped
- 2 cups sweet potato or Yukon potato chopped into ½” cubes
- Golden raisins and plain yogurt for serving
Instructions
- Rinse the lentils well.
- Add all ingredients to the crock pot, stir and cook on low for 6 hours. If the lentils are still under cooked after 6 hours, increase the heat to high and cook until liquid is thick.
- Blend ¼ to ½ of the lentils (leaving the potatoes whole) in a blender until smooth and add the blended lentils back to the crock pot and stir. Serve with plain yogurt, raisins and cilantro.
Nutrition
Serving: 1of 6 | Calories: 153kcal | Carbohydrates: 39g | Protein: 13g | Fiber: 14g | Sugar: 6g