Kaki, you know I love me a slow cooker meal. Sadly, for the meat-light or no-meat crowd, they usually involve vast quantities of tough meat that you’re trying to cook into sweet, tasty oblivion. Not this time, Kaki. We’ve got us a vegan slow cooker stew here!
And it’s America’s Test Kitchen, so, you know it’s good. This is from their original slower cooker book, Slow Cooker Revolution. The shtick is that these recipes typically are NOT just “dump ingredients in the slow cooker and walk away” types. The prep for some of them can get downright laborious (lookin’ at you, pulled pork recipe you suggest I butcher off of the bone myself). This one is pretty easy as they go, but needs a little attention to the aromatics ahead of time.
Let’s get to makin’!
Red Lentil Stew
from America’s Test Kitchen’s Slow Cooker Revolution
serves A Freakin’ Ton (original recipe says 6, I’d say like 10, though I do serve this over quinoa instead of just on its own)
- 2 onions, minced
- 6 cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 tablespoon fresh ginger, grated
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/8 teaspoon ground cardamom
- 1/4 teaspoon red pepper flakes
- 4 cups water
- 1 (14 oz.) can coconut milk
- 1 lb (2 1/4 cups) red lentils
- 1 lb (6 or 7) carrots, peeled and chopped medium
- 1 (14 oz.) can diced tomatoes
- 1 cup frozen peas
- 1/2 cup fresh cilantro, minced
- salt and pepper, to taste
- prepared quinoa or other grain, to serve
In a microwave safe dish, combine the first ten ingredients (through red pepper flakes).
Microwave until onions are softened, about 6 minutes; I usually stir at the half-way point. Pour these ingredients into your slow cooker.
Add the water, coconut milk, lentils and carrots to the slow cooker. Give everything a good stir.
Cover and cook on low for 6-8 hours, or high for 3-5 hours, until the lentils are falling-apart tender.
Add the tomatoes, stir, and cover for another 10 minutes to heat through. Add the peas, stir, and cover for another 5 minutes to heat through. Add half of the cilantro, and salt and pepper to taste. Serve over prepared quinoa or other grain, garnished with remaining cilantro and a good dash of your favorite hot sauce if desired.
Kaki, this is SO delicious, and freezes like a dream. I can’t recommend it enough!
Your recipe looks so amazing! I am a huge coconut milk lover and your recipe is such a wonderful use of that. So glad I have some coconut milk in the fridge right now – I can’t wait to try your recipe soon! Thanks for sharing. Also, your photography is gorgeous. 🙂 I want to buy all of these spices now to give your yummy lentil stew a try.
Thanks! You won’t regret getting those spices, they pair *beautifully* with coconut milk. Enjoy!
I bet! Thanks for the recipe. Have a wonderful rest of the week! I’m a HUGE lentil lover but I’ve only ever made Bolognese sauce 🙂
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