Vegan Slow Cooker Lentil Stew with Harissa
User Reviews
5.0
42 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
6 hrs
-
Total Time
6 hrs 15 mins
-
Servings
8
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Calories
300 kcal
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Course
Main Course
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Cuisine
American, North African
Vegan Slow Cooker Lentil Stew with Harissa
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This vegan slow cooker lentil stew with harissa is aromatic, lightly spiced and full of flavour. It's easy, vegan, gluten free and a perfect Crock Pot recipe.
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Ingredients
- 1 tablespoon vegetable oil
- 3 carrots finely diced
- 2 onions diced
- 3 celery sticks diced
- 4 cloves garlic finely diced
- 2 teaspoon ground cumin
- 1-2 teaspoon harissa paste (optional) depending on how spicy you want it
- 2 tablespoon tomato paste/puree
- 2 cans chopped tomatoes (400g/15oz)
- 750 ml vegetable broth/stock
- 500 g green lentils rinsed and drained
- ½ savoy cabbage (or kale) shredded
- small handful of fresh baby spinach leaves
- Zest of 1 lemon
- salt and pepper
Instructions
Slow Cooker instructions
- Heat the oil in a large pan and sauté the carrots, onions and celery without colouring until softened. Stir in the garlic and cumin and continue to sauté for a further 1-2 minutes, stirring continuously.
- Transfer the contents to the slow cooker bowl.
- Add the harissa paste, tomato puree, chopped tomatoes, lentils and stock, and stir well
- Cover and cook on Low for 7-8 hours or High for 6-7 hours.
- ½ hour before the end of the cooking time, stir in the shredded cabbage and continue to cook until the end of the chosen time.
- If using kale, stir it in now and let it soften. Add the spinach, lemon zest, seasoning and serve.
Stovetop instructions
- Heat the oil in a large pan and sautee the carrots, onions and celery without colouring until softened. Stir in the garlic and cumin and continue to sauté for a further 1-2 minutes, stirring continuously.
- Add the harissa paste, tomato puree, chopped tomatoes, lentils, cabbage and stock, and stir well. Bring to a boil, then reduce the heat and simmer or 20 minutes or until the lentils and vegetables are soft.
- If using kale and/or spinach, stir it in 5 minutes before the end. Add the lemon zest, seasoning and serve.
Notes
- This recipe freezes well.
- Try adding diced peeled potatoes to make it even heartier.
- If you like spice, but don't have harissa, then add in a teaspoon or two of dried chilli flakes.
- You can make lots of swaps for this Lentil Stew.
- Try adding whatever root vegetables you have. For softer vegetables (like zucchini or eggplant) add them close to the end of the cooking time.
- suitable for slow cooker or stovetop cooking methods.
Nutrition Information
Show Details
Calories
300kcal
(15%)
Carbohydrates
52g
(17%)
Protein
18g
(36%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
572mg
(24%)
Potassium
1104mg
(32%)
Fiber
23g
(92%)
Sugar
8g
(16%)
Vitamin A
4820IU
(96%)
Vitamin C
34.5mg
(38%)
Calcium
114mg
(11%)
Iron
6.5mg
(36%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 572mg | 24% |
| Potassium | 1104mg | 23% |
| Fiber | 23g | 92% |
| Sugar | 8g | 16% |
| Vitamin A | 4820IU | 96% |
| Vitamin C | 34.5mg | 38% |
| Calcium | 114mg | 11% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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