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As autumn settles in, there’s nothing quite like the comfort of a warm, hearty stew to embrace the season. The Autumn Harvest Crockpot Lentil Veggie Stew is a nourishing, plant-based dish that not only warms the soul but also celebrates the vibrant flavors of fall. This stew features protein-rich lentils and an array of colorful vegetables, making it an ideal choice for cozy dinners and easy meal prep. In this article, we will delve into the ingredients, preparation steps, nutritional benefits, and tips for crafting this delightful stew that captures the spirit of the harvest season.

Fall Crockpot Lentil Veggie Stew

Embrace the cozy vibes of autumn with our delicious Autumn Harvest Crockpot Lentil Veggie Stew. Packed with protein-rich lentils and an array of seasonal vegetables like carrots, sweet potatoes, and kale, this hearty dish is perfect for meal prep or cozy dinners. Discover the benefits of lentils and learn how easy it is to whip up this nutritious stew in a crockpot. Enjoy the warm flavors of fall and nourish your body with every comforting bowl.
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 stalks celery, sliced

1 medium sweet potato, peeled and diced

1 red bell pepper, diced

1 zucchini, diced

1 cup chopped kale or spinach

1 can (14.5 oz) diced tomatoes with juices

4 cups vegetable broth

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Begin by rinsing the lentils thoroughly under cold water until the water runs clear. Drain and set aside. Next, finely dice the onion and garlic, and slice the carrots and celery. Peel and dice the sweet potato, and chop the red bell pepper and zucchini into bite-sized pieces. Lastly, wash and chop the kale or spinach, setting it aside for later.

    Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion and minced garlic. Sauté for about 5 minutes or until the onion becomes soft and translucent, releasing its flavors into the oil and enhancing the overall taste of the stew.

      Combine in the Crockpot: Carefully transfer the sautéed onion and garlic mixture into the crockpot. Add the rinsed lentils along with the sliced carrots, celery, diced sweet potato, red bell pepper, zucchini, and the chopped kale or spinach.

        Add Tomatoes and Spices: Pour the can of diced tomatoes, along with their juices, over the mixed vegetables in the crockpot. Then, add the vegetable broth, followed by the dried thyme, oregano, ground cumin, smoked paprika, and season to taste with salt and pepper. Use a wooden spoon to gently stir and combine all the ingredients.

          Cook the Stew: Cover the crockpot with a lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The stew is complete when the lentils are tender and the vegetables are thoroughly cooked through.

            Adjust Seasoning: Before serving, taste the stew to check the seasoning. Add more salt, pepper, or a pinch of herbs if desired to enhance the flavors further.

              Serve: Carefully ladle the hearty stew into bowls. For a touch of freshness, garnish each serving with a sprinkle of chopped parsley, which adds a delightful burst of flavor and color.

                Store Leftovers: Any remaining stew can be stored in an airtight container in the refrigerator for up to 5 days. Alternatively, it can be frozen for up to 3 months, making it a perfect make-ahead meal.

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings