Slow Cooker Vegetarian Lentil Stew

Recipe adapted from Weelicious
Prep Time: 15 minutes
Cook Time: 8 hours
Serves: 8

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 cup diced white onion
• 2 tsp minced garlic
• 1 cup carrots diced into bite sized cubes
• 1 cup chopped celery
• 1 cup Yukon Gold potato peeled and diced into bite sized cubes
• 2 bay leaves
• 1 tsp dried Herbes de Provence or Thyme
• 2 cups chopped kale or Swiss Chard
• 2 teaspoons kosher or sea salt 
• 7 cups chicken or vegetable stock 
• 1 28 oz can tomatoes with juice
• 14 ounces dried, rinsed lentils
• 1 tbsp white vinegar

  Directions

1. Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
2. Add the garlic and cook an additional minute.
3. Place the onion mixture with the remaining ingredients - except the vinegar - in a crock pot and stir.
4. Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
5. Stir in the vinegar during the last 30 minutes of cooking. The slight hit of acidity will add depth to the flavour of this stew.
6. Serve with crusty bread or my Boursin Biscuits as pictured.

    * You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.