Slow Cooker Lentil And Pasta Stew Recipes

Steps:

• In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
• Cover; cook on Low heat setting 10 to 12 hours.
• Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.

Steps:

• 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 oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add 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.

Steps:

• For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
• For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
• Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
• Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
• Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

Steps:

• Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.

Steps:

• For the spice mix: In a small bowl, combine the basil, garlic powder, paprika, sea salt, cumin and oregano. Mix until well blended.
• For the stew: Combine the flour with 1 tablespoon of the spice mix. Dredge the beef in the seasoned flour mixture, shaking off any excess flour.
• Heat 2 tablespoons of the grapeseed oil in a large saute pan over medium-high heat. In two batches, sear the dredged beef on all sides, adding the remaining 2 tablespoons grapeseed oil before the second batch. Transfer the seared beef to a slow cooker.
• Deglaze the saute pan with 1 cup of the beef broth, scraping up any browned bits left in pan; add to the slow cooker. Then, to the slow cooker, add the remaining beef broth and the carrots, celery, garlic, onions, tomatoes, potatoes, lentils, soy sauce, bouillon, pepper flakes, thyme and bay leaf.
• Cover and cook on low for 12 hours or on high for 8 hours. Remove the bay leaf and thyme sprigs before serving.

Steps:

• Combine all ingredients except cheese and spaghetti in slow cooker; stir in half the cheese. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 5 hours). About 15 min. before sauce is done, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti. Serve topped with sauce and remaining cheese.

Steps:

• In large (12") skillet (we like to use our iron skillet) over medium heat, saute' onions for 3-4 minutes then add the beef and garlic browning the meat and stirring for 5-10 minutes. Remove from heat and place in slow cooker.
• Add lentils, carrots, zucchini, tomatoes, beef stock, wine and spices to the slow cooker. Salt and pepper to taste.
• Set slow cooker on high for 4 hours or on low for 6 hours.

Steps:

• Combine green lentils, tomatoes, onion, garlic, cumin, oregano, chili powder, paprika, onion powder, and salt in a slow cooker. Pour in chicken broth and stir gently to evenly distribute seasonings into the broth.
• Settle chicken thighs into the broth, ensuring they are submerged in the liquid.
• Set slow cooker for High heat and cook for 4 hours, chicken should be falling off the bone and lentils should be tender (if not, cook a little bit longer).
• Use tongs and remove chicken from the soup and set on a cutting board. Pull meat off the bones with tongs and either rough chop or break apart into bite sized pieces with the tongs. Return meat to the soup. Discard bones.
• Stir the meat in and taste test; adjust the seasonings as desired.

Steps:

• Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
• Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

Steps:

• In a large skillet, saute half of the onions in oil until tender. Add ginger and garlic; saute for 1 minute. Add the tomatoes, coriander, cumin and cayenne; cook and stir 5 minutes longer., In a 4-or 5-qt. slow cooker, combine the vegetable broth, water, lentils, green chiles, tomato mixture and remaining onion. Cover and cook on low until lentils are tender, 6-8 hours., Just before serving, stir cream into slow cooker. In a small skillet, heat butter over medium heat. Add cumin seeds; cook and stir until golden brown, for 1-2 minutes. Add to lentil mixture., To serve, spoon over rice. If desired, sprinkle with green onions or cilantro.