This stew can also be cooked on the stovetop by combining the ingredient as described below and simmering for 1 hour. For the best flavor infusion, though, use your trusty slow cooker!
- 2 medium baking potatoes, washed & diced
- 2 carrots, washed & sliced
- 1/2 red onion, sliced into thin wedges
- 3-4 c. cooked green lentils
- 1 (14 oz.) can diced tomatoes
- 3 c. chicken broth
- 3 cloves garlic
- 2 bay leaves
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. paprika
- 2 c. cubed ham
Layer the potatoes, carrots, onions, lentils and tomatoes in a slow cooker. In a bowl, combine the chicken broth, garlic, bay leaves, salt, pepper and paprika. Pour the mixture over the vegetables and cook on LOW for 6 hours.
In the last hour of cooking, add the ham, mix the stew and set the slow cooker on HIGH. Serve hot with crusty bread.
- Yields: 6-8 servings
- Preparation Time: 7 hours
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