Ingredients:

  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and roughly chopped
  • 3 celery stalks, roughly chopped
  • 4 garlic cloves, minced
  • 5 cups brown or green lentils, rinsed
  • 1 lb waxy potatoes (e.g., Yukon Gold), peeled & diced 1-inch
  • 4 cups low-sodium vegetable broth
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 2 Tbsp tomato purée (paste)
  • 1 Tbsp smoked paprika (Spanish, sweet)
  • 1 tsp dried thyme
  • 2 dried bay leaves
  • 1 Tbsp balsamic vinegar
  • Salt and black pepper, to taste
  • 1/4 cup fresh flat-leaf parsley, chopped (for garnish)

Instructions:

  1. Chop the onion, carrots, celery, and potatoes into rough, consistent 1-inch (2.5 cm) chunks. Mince the garlic.
  2. Add the chopped onion, carrots, celery, potatoes, and rinsed lentils directly into the slow cooker basin. Stir in the minced garlic, tomato purée, smoked paprika, dried thyme, and initial salt/pepper. Mix well to coat the vegetables.
  3. Pour in the canned diced tomatoes (with juice) and the vegetable broth. Ensure all solid ingredients are mostly submerged. Add the bay leaves on top.
  4. Cover the slow cooker and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. Avoid lifting the lid during the cooking process.
  5. Check doneness (around hour 6 on low). The stew is ready when the potatoes are fork-tender and the lentils are soft but still hold their shape. If the stew is too thin, remove the lid for the final 30 minutes on high to evaporate excess moisture.
  6. Remove the bay leaves. Stir in the 1 tablespoon of balsamic vinegar. Taste the stew and adjust salt and pepper levels as necessary. Stir through the fresh parsley just before serving.