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Lentil Tomato Vegetable Stew
Melissa Hart

Lentil Tomato Vegetable Stew

Brown lentils, potatoes, carrots and tomatoes cook from dry ingredients into a thick but brothy vegetable stew. Brown lentils hold their shape better than red ones during the seven-hour cook. A measured splash of vinegar at dinner wakes up the earthy pot without requiring cheese or meat.
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Prep Time 15 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 45 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 cups dry brown lentils rinsed and picked over
  • 1 pound Yukon Gold potatoes cut into 3/4-inch cubes
  • 3 carrots diced
  • 2 celery ribs diced
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can diced tomatoes 28 ounces
  • 7 cups low-sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons red wine vinegar

Method
 

  1. Put the cold lentils, potatoes, carrots, celery, onion and garlic in a 6-quart slow cooker.
  2. Add tomatoes, broth, thyme, paprika, salt and pepper and stir once.
  3. Make sure the lentils are below the liquid line.
  4. Cover and cook on low for 7 to 7 1/2 hours without lifting the lid, until lentils and potatoes are tender.
  5. At dinner, stir in red wine vinegar, taste for salt and serve.