Ingredients
Method
- Heat the olive oil in a sauté pan over medium heat and cook the diced onions for 4 minutes until softened.
- Add the minced garlic and cook for an additional minute until fragrant.
- Place the cooked onion and garlic mixture with the rinsed lentils, chopped leeks, carrots, celery, bay leaves, fresh thyme, kosher salt, and vegetable broth in a crock pot and stir to combine.
- Cover and cook the stew on high heat for 4 hours or low heat for 8 hours, or until the lentils are tender.
- Remove the bay leaves before serving. Top with desired accompaniment and serve warm.
Notes
- For an extra layer of flavor, consider browning your lentils lightly in the sauté pan before adding them to the crock pot. I once skipped this step and found the stew lacked a certain depth.
- Don't skimp on the fresh thyme; it adds a beautiful aromatic quality that dried herbs can't quite replicate.
- Storage: Leftover lentil stew can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skimp on the fresh thyme; it adds a beautiful aromatic quality that dried herbs can't quite replicate.
- Storage: Leftover lentil stew can be stored in an airtight container in the refrigerator for up to 4-5 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.