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Why You'll Love This slow cooker high protein lentil stew with cabbage and hearty vegetables
- High in Protein: This stew is packed with protein from the lentils, making it a great option for vegetarians and vegans.
- Easy to Make: Simply throw all the ingredients into your slow cooker and let it do the work for you.
- Customizable: You can customize this recipe to your taste by adding your favorite vegetables or spices.
- Nutritious: This stew is packed with nutrients from the lentils, cabbage, and other vegetables, making it a healthy and filling meal.
- Comforting: This stew is the perfect remedy for a chilly day, and it's sure to become a new favorite.
- Make-Ahead: You can make this stew ahead of time and refrigerate or freeze it for later use.
- Budget-Friendly: This stew is a budget-friendly option for a weeknight dinner or a special occasion.
- Delicious: This stew is incredibly delicious, and it's sure to become a new favorite in your household.
Ingredient Breakdown
The key ingredients in this recipe are the lentils, cabbage, carrots, potatoes, and onions. The lentils provide a boost of protein and fiber, while the cabbage and other vegetables add natural sweetness and texture. The carrots and potatoes add a pop of color and flavor, while the onions add a depth of flavor. You can customize this recipe by adding your favorite vegetables or spices, but these ingredients provide a solid foundation for a delicious and nutritious stew.
How to Make slow cooker high protein lentil stew with cabbage and hearty vegetables
Start by gathering all the ingredients, including the lentils, cabbage, carrots, potatoes, onions, and spices.
Chop the cabbage, carrots, potatoes, and onions into bite-sized pieces.
Saute the onions and garlic in a pan until they're softened and fragrant.
Add the lentils, chopped vegetables, and sauteed onions and garlic to the slow cooker.
Add the broth and spices to the slow cooker and stir to combine.
Cook the stew on low for 6-8 hours or on high for 3-4 hours.
Tips for Perfect Results
Use red or green lentils for this recipe, as they hold their shape well and add a nice texture to the stew.
Don't overcook the stew, as the lentils can become mushy and the vegetables can become overcooked.
Add aromatics like onions, garlic, and carrots to the stew for added flavor and nutrition.
Use low sodium broth to reduce the sodium content of the stew and make it a healthier option.
Experiment with different spices and herbs to add unique flavors to the stew.
Serve the stew with crusty bread or over rice for a filling and satisfying meal.
Make the stew a meal prep by portioning it out into individual containers and refrigerating or freezing for later use.
Add some heat to the stew by incorporating diced jalapenos or red pepper flakes.
Common Mistakes to Avoid
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Overcooking the Lentils:
Fix: Check the lentils regularly and adjust the cooking time as needed to prevent overcooking.
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Not Using Enough Liquid:
Fix: Use enough liquid to cover the ingredients and prevent the stew from becoming too thick.
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Not Seasoning Enough:
Fix: Taste and adjust the seasoning as needed to add more flavor to the stew.
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Not Using Fresh Ingredients:
Fix: Use fresh and high-quality ingredients to ensure the best flavor and texture.
Variations & Substitutions
Add diced jalapenos or red pepper flakes to give the stew a spicy kick.
Replace the chicken broth with vegetable broth and omit any animal products to make the stew vegan-friendly.
Use gluten-free broth and omit any gluten-containing ingredients to make the stew gluten-free.
Use low-sodium broth and omit any high-sodium ingredients to make the stew low in sodium.
Cook the stew in a slow cooker for 6-8 hours on low or 3-4 hours on high.
Cook the stew in an Instant Pot for 20-30 minutes on high pressure.
Storage & Make-Ahead
Store the stew at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the stew to prevent bacterial growth.
Store the stew in the refrigerator for up to 5 days. Reheat the stew to an internal temperature of 165°F (74°C) before serving.
Store the stew in the freezer for up to 3 months. Thaw the stew overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
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.
Is this recipe gluten-free?
Yes, this recipe is gluten-free. However, if you're using a store-bought broth, make sure to check the ingredients list for any gluten-containing ingredients. You can also use gluten-free broth to make the recipe gluten-free.
Can I freeze this recipe?
Yes, you can freeze this recipe. Store it in an airtight container or freezer bag and label it with the date and contents. Frozen stew will keep for up to 3 months. Thaw overnight in the refrigerator and reheat to an internal temperature of 165°F (74°C) before serving.
Is this recipe vegan?
No, this recipe is not vegan as it contains chicken broth. However, you can easily make it vegan by replacing the chicken broth with vegetable broth and omitting any animal products.
Can I use red lentils instead of green lentils?
Yes, you can use red lentils instead of green lentils. Red lentils have a slightly sweeter flavor and a softer texture than green lentils. They also cook more quickly than green lentils, so adjust the cooking time accordingly.
How do I reheat this recipe?
You can reheat this recipe in the microwave or on the stovetop. If reheating in the microwave, cover the stew with a microwave-safe lid or plastic wrap and heat on high for 30-60 seconds. If reheating on the stovetop, heat the stew over medium heat, stirring occasionally, until heated through.
Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe. Some ideas include diced bell peppers, chopped kale, or sliced mushrooms. Feel free to experiment and find the combination that works best for you.
Is this recipe high in protein?
Yes, this recipe is high in protein. The lentils provide a boost of protein, making this recipe a great option for vegetarians and vegans. You can also add other high-protein ingredients, such as tofu or tempeh, to increase the protein content.
slow cooker high protein lentil stew with cabbage and hearty vegetables
Ingredients
- 1 cup dried green or brown lentils, rinsed and drained
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 large cabbage, chopped
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the ingredients. Rinse the lentils and chop the onion, garlic, carrots, celery, and cabbage.
- Step 2: Sauté the aromatics. In a pan, sauté the chopped onion, garlic, carrots, and celery in a little bit of oil until they are tender.
- Step 3: Add the lentils and spices. Add the lentils, thyme, salt, and pepper to the pan and stir to combine.
- Step 4: Transfer to the slow cooker. Transfer the mixture to the slow cooker and add the chopped cabbage, diced tomatoes, and vegetable broth.
- Step 5: Cook the stew. Cook the stew on low for 6 hours or on high for 3 hours.
- Step 6: Serve and enjoy. Serve the stew hot, garnished with chopped fresh herbs if desired.
Recipe Notes
- You can also make this recipe on the stovetop. Simply sauté the aromatics, add the lentils and spices, and then add the remaining ingredients. Bring to a boil, then reduce the heat and simmer for 30-40 minutes.
- To make this recipe in a pressure cooker, sauté the aromatics, add the lentils and spices, and then add the remaining ingredients. Cook for 20-25 minutes.
- You can customize this recipe to your taste by adding your favorite spices or herbs.
- This recipe makes 4-6 servings. You can easily double or triple the recipe if you need to feed a larger crowd.
