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Why You'll Love This healthy meal prep slow cooker lentil stew with root vegetables
- High in Protein: Lentils are a great source of protein, making this stew an excellent option for vegetarians and vegans.
- Packed with Fiber: The combination of lentils and root vegetables makes this stew high in fiber, which can help with digestion and satiety.
- Easy to Make: This recipe is incredibly easy to prepare, with most of the cooking time being hands-off thanks to the slow cooker.
- Customizable: You can easily customize this recipe to suit your tastes by adding or substituting different root vegetables and spices.
- Make-Ahead: This stew is perfect for meal prep, as it can be made in large batches and refrigerated or frozen for later use.
- Nutritious: This stew is packed with nutrients, including vitamins, minerals, and antioxidants from the lentils and root vegetables.
- Cost-Effective: This recipe is budget-friendly, as lentils and root vegetables are relatively inexpensive ingredients.
- Delicious: The combination of flavors and textures in this stew makes it a truly delicious and satisfying meal.
Ingredient Breakdown
The key ingredients in this recipe are lentils, root vegetables (such as carrots, potatoes, and parsnips), onions, garlic, and vegetable broth. The lentils provide a boost of protein and fiber, while the root vegetables add natural sweetness and texture. The onions and garlic add a depth of flavor, and the vegetable broth helps to bring all the ingredients together. When selecting lentils, look for green or brown lentils, as they hold their shape well and have a slightly firmer texture than red lentils. For the root vegetables, choose a variety of colors to add visual appeal to the stew. You can also substitute other root vegetables, such as sweet potatoes or turnips, to suit your tastes.
How to Make healthy meal prep slow cooker lentil stew with root vegetables
Chop 1 large onion and 3 cloves of garlic. Heat 2 tablespoons of olive oil in a pan over medium heat and sauté the onions and garlic until they're softened and fragrant.
Peel and chop 2 large carrots, 2 large potatoes, and 1 large parsnip. Add the chopped root vegetables to the slow cooker.
Rinse 1 cup of green or brown lentils and add them to the slow cooker. Pour in 4 cups of vegetable broth and add 1 teaspoon of dried thyme.
Cook the stew on low for 6-8 hours or on high for 3-4 hours. The lentils and root vegetables should be tender when the stew is done.
Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Let the stew cool, then refrigerate or freeze it for later use. Reheat the stew over low heat, adding a little water if it's too thick.
Tips for Perfect Results
Choose green or brown lentils for this recipe, as they hold their shape well and have a slightly firmer texture than red lentils.
The root vegetables should be tender but still slightly firm when the stew is done. Overcooking can make them mushy and unappetizing.
Onions, garlic, and thyme add a depth of flavor to the stew. You can also add other aromatics, such as bay leaves or rosemary, to suit your tastes.
This recipe is a great base for experimentation. Try adding different spices, such as cumin or paprika, to give the stew a unique flavor.
Add some crusty bread or crackers on the side to make this stew a filling and satisfying one-pot meal.
This stew freezes well, making it a great option for meal prep. Simply thaw and reheat when you're ready for a delicious and comforting meal.
Common Mistakes to Avoid
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Using the Wrong Type of Lentils:
Fix: Choose green or brown lentils for this recipe, as they hold their shape well and have a slightly firmer texture than red lentils.
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Overcooking the Vegetables:
Fix: Check the vegetables regularly during the last hour of cooking to avoid overcooking. They should be tender but still slightly firm when the stew is done.
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Not Adding Enough Liquid:
Fix: Make sure to add enough vegetable broth to cover the lentils and root vegetables. You can always add more liquid during cooking if the stew becomes too thick.
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Not Seasoning the Stew:
Fix: Season the stew with salt and pepper to taste. You can also add other herbs and spices to suit your tastes.
Variations & Substitutions
Add some heat to the stew by adding diced jalapenos or red pepper flakes. You can also add some cumin or chili powder for extra depth of flavor.
Add some Mediterranean flair to the stew by adding diced tomatoes, Kalamata olives, and feta cheese. You can also add some oregano or thyme for extra flavor.
Add some Indian spices to the stew by adding curry powder, garam masala, or cumin. You can also add some coconut milk or yogurt for extra creaminess.
Make the stew vegan by using vegetable broth instead of chicken broth and omitting any animal products like cheese or yogurt. You can also add some nutritional yeast for extra flavor.
Storage & Make-Ahead
The stew can be stored at room temperature for up to 2 hours. After that, it's best to refrigerate or freeze it to prevent bacterial growth.
The stew can be refrigerated for up to 5 days. Store it in an airtight container and reheat it over low heat when you're ready to eat it.
The stew can be frozen for up to 3 months. Store it in an airtight container or freezer bag and thaw it overnight in the refrigerator when you're ready to eat it. Reheat it over low heat, adding a little water if it's too thick.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I use red lentils instead of green or brown lentils?
While you can use red lentils, they have a softer texture and may break down during cooking. Green or brown lentils hold their shape better and have a slightly firmer texture, making them a better choice for this recipe.
Can I add other vegetables to the stew?
Absolutely! This recipe is a great base for adding other vegetables. Some options include diced bell peppers, zucchini, or mushrooms. Just be sure to adjust the cooking time based on the vegetables you add.
Is this recipe vegan?
This recipe can be made vegan by using vegetable broth instead of chicken broth and omitting any animal products like cheese or yogurt. You can also add some nutritional yeast for extra flavor.
Can I freeze the stew for later?
Yes! The stew can be frozen for up to 3 months. Store it in an airtight container or freezer bag and thaw it overnight in the refrigerator when you're ready to eat it. Reheat it over low heat, adding a little water if it's too thick.
Can I make this recipe in a slow cooker?
Yes! This recipe is perfect for a slow cooker. Simply brown the onions and garlic, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
healthy meal prep slow cooker lentil stew with root vegetables
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Step 1: Prepare the ingredients. Chop the onion, carrots, and potatoes. Mince the garlic. Rinse and drain the lentils.
- Step 2: Heat the oil in the slow cooker. Add the olive oil to the slow cooker and heat it on high for 10 minutes.
- Step 3: Sauté the onion and garlic. Add the chopped onion and minced garlic to the slow cooker. Sauté for 5 minutes, until the onion is translucent.
- Step 4: Add the remaining ingredients. Add the chopped carrots, potatoes, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper to the slow cooker. Stir to combine.
- Step 5: Cook the stew. Cook the stew on low for 6 hours or high for 3 hours.
- Step 6: Season and serve. Season the stew with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.
Recipe Notes
- Storage tip: Store the stew in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Make ahead: Prepare the stew up to a day in advance and refrigerate or freeze until ready to cook.
- Substitution: Substitute the lentils with chickpeas or black beans for a different protein source.
- Pro tip: Use a slow cooker liner to make cleanup easier.
