Slow Cooker Mediterranean Lentil Stew
Description
This flavorful lentil stew with potatoes, carrots, spinach, cumin, and coriander is made in a slow cooker for a no-fuss Mediterranean-inspired dish.
Ingredients
•
5 cups water
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2 1/2 cubes vegetable bouillon, or more to taste
•
2 cups dry lentils
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5 small carrots, peeled and diced
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2 medium potatoes, peeled and diced
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3 teaspoons ground cumin, or to taste
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1 teaspoon ground coriander
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1 tablespoon olive oil
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1 small onion, diced
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4 cloves garlic, minced
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1/2 (6 ounce) can tomato paste, or to taste
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1/2 teaspoon sea salt, or to taste
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1/2 teaspoon freshly ground black pepper, or to taste
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1/2 (8 ounce) package fresh spinach, torn
Directions
1
Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
2
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
3
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.