Vegan Recipe: Hearty Slow Cooker Lentil-Potato Stew

For those cold and windy early spring days, there’s no better antidote than hearty hot lentil stew! White wine, garlic, poultry seasoning, lemon juice, and fennel work together to transform simple rustic ingredients into a delicious cure for chilly-day blahs. As a bonus, this one-pot vegan meal comes together fairly quickly and lets the slow cooker do most of the work!

• 2 cups dry brown lentils
• 3 Yukon Gold potatoes, peeled and chunked or chopped
• 1 large or 2 medium yellow onion(s), coarsely chopped (about 2 cups)
• 3 medium-large carrots, sliced or chopped
• 2-1/2 tablespoons chopped garlic
• 1/3 cup dry white wine, or vermouth
• 1 cup crushed tomatoes or tomato puree
• 8 cups vegetable broth or water
• 3 large bay leaves
• 1-1/4 teaspoon poultry seasoning
• 1-1/2 teaspoon dried basil
• 1-1/2 teaspoon dried oregano
• 1/4 teaspoon ground sage
• 1/4 teaspoon ground fennel seed

Group 2:

• Juice from 1/2 lemon, or to taste
• 2 tablespoons olive oil, optional
• 2 tablespoons chopped fresh (or 1 tablespoon dried) parsley or chives
• 1 teaspoon salt, or to taste (varies depending on both taste preference and whether you used veggie broth or water)
• 1/2 teaspoon black pepper, or to taste

Directions

Combine all Group 1 ingredients in a large slow cooker — the 6-quart size works well. Cook on low 6-8 hours or on high 5-6 hours, until lentils and potatoes are cooked to desired doneness. Stir in Group 2 ingredients, adjust seasonings to taste, and top with fresh parsley or chives. Serve with warm bread, and enjoy — then just sit back and laugh at the cold!