This vegan Lentil Stew in the slow cooker is a favourite and works well on days when Handsome Hubby is working late. I love its earthy flavours – the rosemary and thyme with the mustard just warm my belly.
Lentil Stew (Vegan, Slow Cooker)
- 1/2 yellow onion
- 2 cloves garlic
- 2 carrots
- 2 stalks celery
- 1 lb potatoes (I use red or white)
- 1/2 cup brown lentils
- 1/2 tsp rosemary
- 1/2 tsp thyme
- 1 tsp oregano
- 1/2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1/2 tbsp brown sugar
- 3 cups vegetable broth
- 1/2 cup frozen peas
- Combine all ingredients (except peas) into 4 quart slow cooker.
- Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Just before serving, add peas and cook for additional 15 minutes.
This recipe was made on a 37 foot Tollycraft using a Crock Pot 4Qt. Oval Slow Cooker. See other boat tested and tasted recipes
Stay safe and happy cruising!