Slow Cooker Lentil Cauliflower Stew
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
10 servings
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Calories
274 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Lentil Cauliflower Stew
Description
The stew combines dried lentils with a mix of aromatic vegetables including onions, garlic, leeks, carrots, celery, cauliflower florets, and kale. Seasonings such as bay leaves, thyme, cumin, cayenne, salt, and pepper build depth in the vegetable broth and diced tomato base. The lentils soften fully during 6 hours on high or 8 hours on low in a slow cooker, melding the diverse flavors.
The resulting stew offers a blend of tender, soft lentils balanced with vegetables that retain some texture, especially the cauliflower and kale. The spices provide warmth and mild heat. The liquid is thick but not overly heavy, suitable for serving alone or alongside crusty bread.
Optional toppings like yogurt, various cheeses, or crème fraîche add creaminess and contrasting tastes. These finishing additions can tailor the stew to individual preferences or meal contexts.
If a slow cooker is unavailable, the stew can be prepared in a covered pot on the stove over low heat for approximately 90 minutes until lentils are tender. This flexibility ensures accessibility for different cooking setups.
Ingredients
- 16 ounces lentils dried
- 1 tablespoon olive oil
- 1 onion about 2 cups of onion, large, chopped
- 2 garlic cloves, chopped
- 1 pound cauliflower chopped into very small florets
- 2 leek white and green parts only, halved, washed carefully, chopped
- 2 carrot large, peeled and chopped
- 2 celery chopped
- 2 bay leaf
- 1 tablespoon thyme chopped fresh or 1 tsp dried
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper very spicy-- add 1/4 tsp or less for a milder flavor
- 1/4 teaspoon black pepper
- 8 cups vegetable broth low sodium
- 32 ounces tomato 1 large can, diced with juice
- 2 cups kale or Swiss chard, chopped
Optional Toppings
- PLAIN yogurt grated Parmesan; lowfat sour cream; alternatives included
- herbed goat cheese
- feta cheese
- crème fraîche
- Parmesan Cheese
- Greek yogurt
- sour cream
Instructions
- Sort the lentils, discarding any stones or impurities. Rinse the lentils in a wire mesh strainer.
- Heat the oil in a skillet over medium heat. Saute the onion for about 4 minutes, till softened. Add the chopped garlic and saute for another minute.
- Pour the softened onions and garlic into the slow cooker and add the remaining ingredients (minus toppings).Cover the slow cooker and turn heat to high. Set timer to 6 hours on high, or 8 hours on low, until the lentils are tender.
- Serve hot with your choice of toppings.
Notes
- Sort and rinse lentils carefully before cooking to remove impurities.
- Sauté onions and garlic before adding to the slow cooker helps develop flavor.
- The stew can be cooked on high for 6 hours or low for 8 hours depending on your schedule.
- Toppings like plain yogurt, herbed goat cheese, or feta can be added for richness and variety.
- The stew can also be made stovetop by simmering covered for about 90 minutes until lentils are tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 274 kcal
% Daily Value*
| Calories | 274kcal | 14% |
| Carbohydrates | 45g | 15% |
| Protein | 19g | 38% |
| Fat | 3g | 5% |
| Sodium | 682mg | 28% |
| Potassium | 1178mg | 25% |
| Fiber | 17g | 68% |
| Sugar | 7g | 14% |
| Vitamin A | 3995IU | 80% |
| Vitamin C | 53.5mg | 59% |
| Calcium | 120mg | 12% |
| Iron | 6.1mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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