This hearty stew is full of fresh veggies like onions, carrots, celery, mushrooms and kale. And it’s vegan, too! Lentils are full of fiber that will help keep you fuller longer and help keep you warm on those chilly winter nights. I like to make this stew with intentions of freezing half of it for when I don’t have time (or don’t want) to cook. This recipe yields a lot of stew, so I’d recommend freezing some of it if you don’t have intentions of eating it throughout the week. This is also a great recipe to make on the weekend when you have a Saturday afternoon free since this crock pot recipe is time consuming.
What you will need:
a large crock pot and medium pot
8 oz crimini mushrooms
1 T vegetable oil
1 c red lentils
1 c green lentils
2 celery stalks
1/2 of an onion
5 c vegetable broth (preferably mushroom based)
1/4- 1/2 lb of kale
Turn crock pot on high heat and start to melt the butter. Cut the crimini mushrooms in half and add to the crock pot, stir and continue to cook for 45 minutes. Meanwhile, in a separate pot, bring water to a boil and add the red and green lentils to the pot. Cook for 20 minutes and drain any excess water. You can also chop the onion, celery and carrots while the lentils cook. Set lentils aside. Once the mushrooms have cooked for 45 minutes, add the onions, celery and carrots and continue to cook for 15 minutes. Meanwhile, chop kale into thin slices, then cut those slices in 3rds. Add 5 cups of vegetable broth to the crock pot and add the kale and cooked lentils. Continue to cook for about another hour and a half or until the kale has wilted and the carrots and celery have softened. Serve with crusty, buttery toast on a chilly winter day.