Crockpot Lentil, Vegetable, and Black Bean Stew | Vegan + Gluten-free + High Fiber

Hello everyone, Amanda here, and today I’m going to show you how to make my crockpot lentil, vegetable, and black bean stew. It’s a hearty recipe that’s vegan, plant-based, gluten-free, and high in fiber. It’s also a great way to add a bunch of vegetables to your diet. You can even substitute any of the vegetables in this recipe with ones that you have laying around that are about to go bad or that you’re just not quite sure how to use up otherwise. This recipe also includes my favorite form of plant-based protein, lentils. One cup of cooked lentils packs an impressive 18 grams of protein and 16 grams of fiber. It even contains more than ten percent of your daily needs of magnesium, vitamin B6, and iron. If you’ve never tried cooking with lentils before, this is the perfect first-time recipe to try out. Since the crockpot does all of the cooking for you, it’s pretty hard to screw it up. So let’s get started! To start, we’re going to chop up all of our vegetables. Dice your onion, peel and chop your carrots, chop your celery, de-seed and chop your bell pepper, chop your potatoes, and mince your garlic. Next, we’re going to rinse our lentils. Rinsing dry lentils is important before cooking to remove any dust and debris from the lentils when they were processed. Just give them a quick pre-rinse. No additional soaking needed. Drain and rinse your canned corn and black beans too. This helps reduce the sodium content of your canned products. Then, we’ll measure out all of the seasonings we’re going to need for this recipe. Into a small dish, measure out 1 tablespoon dried parsley, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1 teaspoon salt, 1/2 teaspoon dried thyme, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground black pepper, and 1/4 teaspoon cayenne pepper. Finally, add your rinsed lentils, petite diced tomatoes, rinsed black beans and corn, vegetable stock, onion, carrots, celery, bell pepper, potatoes, garlic, and spices to your crockpot. Give everything a good stir to combine. Then cover and cook on low for 8 hours or on high for 3-4 hours. Once your stew is cooked, give it another good stir and serve. You’ll know that your lentils are cooked when the edges start to split open slightly. Refrigerate any leftovers and enjoy within 3-5 days. If you enjoyed this video, please be sure to hit the like button. A link to the full recipe can be found in the description box below. If you tried this recipe, let me know how it went in the comment section. Want to get hooked on health?
Subscribe to Hookom on Health here on YouTube and follow me on my other social media accounts. Thanks so much for watching and I’ll see you all back here again next time!

Leave a Reply

Your email address will not be published. Required fields are marked *