Crockpot Lentil "Beef" Stew
This plant-based take on traditional beef stew lacks meat, but is still full of flavor. Hearty potatoes, carrots, and peas coupled with lentils make this stew vegan, high fiber, and delicious.
Servings 6 people
Ingredients
- 1 yellow onion diced
- 5 large carrots peeled and chopped
- 2 celery stalks chopped
- 2 russet potatoes chopped
- 4 cups vegetable stock
- 1 cup dry lentils rinsed
- 3 tbsp tomato paste
- 2 tbsp tamari
- 2 bay leaves
- 1/2 tsp ground black pepper
- 1/2 tsp dried thyme
- 1 1/2 cups frozen peas
- 3 tbsp all-purpose flour
Instructions
- Add all ingredients except for frozen peas and flour to crockpot. Stir to combine. Cover, and cook on low for 7-8 hours, or on high for 3-4 hours.
- 30 minutes before cook time is up, add frozen peas and flour and stir thoroughly. Cover and continue cooking for remainder of cook time, or until lentils are tender and stew has thickened.
Video
Notes
- To make gluten-free, either omit the flour (stew will be thinner), or use a gluten-free flour. Note that this may alter the texture and taste of the stew based on substitute chosen.
- Freeze extra tomato paste in one tablespoon portions for easy use in future recipes.