Looking for a cozy meal that’s easy to prep and bursting with flavor? This two-quart slow cooker stew is your go-to option. Carrots gently sweetened with maple syrup mingle perfectly with tender lentils, creating a satisfying dish you can whip up with minimal effort. Let’s get cooking!
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 3 cups chopped carrots (about 4 large)
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 cups vegetable broth
- 2 tablespoons maple syrup
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Instructions
In a mixing bowl, stir together the vegetable broth, maple syrup, tomato paste, thyme, salt, and black pepper until combined. Then place the lentils, carrots, onion, and garlic into your two-quart slow cooker. Pour the broth mixture over everything, ensuring the lentils are submerged as much as possible.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until the lentils and carrots reach a melt-in-your-mouth consistency. Give it a gentle stir halfway through if you can, but if you’re at work or out of the house, it will still do its magic just fine.
Taste before serving and adjust the seasoning. If you’d like a silkier texture, you can mash some of the carrots and lentils with the back of a wooden spoon. Ladle into bowls, garnish with fresh herbs, and enjoy!
This hearty stew is ideal for anyone craving a healthful, plant-forward meal that doesn’t require a lot of fuss. It’s brimming with fiber and vitamins from the carrots and lentils, and you can easily swap the maple syrup for honey or brown sugar if you prefer.
Want it creamier? Stir in a splash of coconut milk. Or add some extra veggies like potatoes or celery for more variety. It’s a delightfully flexible recipe, perfect for busy weeknights or lazy Sundays when all you want is comforting nourishment in a bowl.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
