Slow Cooker Mediterranean Lentil Stew

Name: Slow Cooker Mediterranean Lentil Stew
Total time: 210
Yield: 10
Ingredients: 5 cups water; 2.5 cubes vegetable bouillon, or more to taste; 2 cups dry lentils; 5 small carrots, peeled and diced; 2 medium potatoes, peeled and diced; 3 teaspoons ground cumin, or to taste; 1 teaspoon ground coriander; 1 tablespoon olive oil; 1 small onion, diced; 4 cloves garlic, minced; 0.5 (6 ounce) can tomato paste, or to taste; 0.5 teaspoon sea salt, or to taste; 0.5 teaspoon freshly ground black pepper, or to taste; 0.5 (8 ounce) package fresh spinach, torn

Recipe by CookingForDummies from allrecipes.com

Dinner 4 Hr. 30 Mins.

Ingredients

10 servings

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5 cups water
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2.5 cubes vegetable bouillon, or more to taste
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2 cups dry lentils
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5 small carrots, peeled and diced
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2 medium potatoes, peeled and diced
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3 teaspoons ground cumin, or to taste
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1 teaspoon ground coriander

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1 tablespoon olive oil
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1 small onion, diced
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4 cloves garlic, minced
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0.5 (6 ounce) can tomato paste, or to taste
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0.5 teaspoon sea salt, or to taste
•

0.5 teaspoon freshly ground black pepper, or to taste
•

0.5 (8 ounce) package fresh spinach, torn

Instructions

Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.
Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add olive oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and sauté for 30 seconds. Remove from heat and transfer to the slow cooker. Stir in tomato paste, salt, and pepper. Stir in spinach.
Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.