SLOW COOKER SPICY VEGAN STEW
Stews and soups play an essential part of a wintertime kitchen. Not only do these warm you up, they are easy to make in batches, ideal for warming up all week for quick and easy meals.
There’s no better way to prepare a soup or stew than in a KitchenAid® 6-Quart Slow Cooker. Slow cookers are the home cook’s secret healthy weapon – with busy schedules, it’s easy to convince ourselves that we “just have to order takeout tonight” because we “just don’t have the time” to make dinner. It’s true – time easily gets away and if we’re not prepared properly, we’ll be tempted to make less healthy choices.
Luckily, the KitchenAid® 6-Quart Slow Cooker has you covered. With its easy-to-use timer, you can throw everything into its 6-quart pot, cover with the glass lid, select your setting (low, medium, high), and use a dial to set the time. Walk away and let the simmering begin – the flavors of your soup or stew will be much more robust than something quick-boiled on the stovetop, as the flavors have more time to marry together and embolden.
With more flavor and ease, it’s pretty much a no-brainer why I love to slow cook. Even better – if something comes up (it always does) and you lose track of time, don’t worry – this slow cooker has an automatic setting that goes to “warm mode” once the timer is up to avoid overcooking your meal.
This recipes comes packed with deep Moroccan flavors such as cinnamon, cumin and coriander. The lentils provide a vegan source of lean protein, while the carrot rice (made from vegetable noodles pulsed in a KitchenAid® Food Processor), offers more nutrients, flavor and a hearty rice-like texture. The spicy harissa sauce gives this stew a hot kick, which complements the fresh cilantro and lemon juice. With some toasted warm whole grain bread for dipping, this stew is perfect for a satisfying lunch or dinner.
For this holiday season, make sure to use your KitchenAid® 6-Quart Slow Cooker to keep your fridge stocked with healthy dishes, like this Spicy Moroccan Lentil and Carrot Rice Stew.
SLOW COOKER SPICY VEGAN STEWMakes 6 servings
1 large carrot (approximately 1 pound carrots), peeled, spiralized into spaghetti
3/4 cup diced red onion
2 celery ribs, diced
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
Pinch of ground cinnamon
Pepper, to taste
4 cups vegetable broth
1 cup water
3/4 cup dry lentils, rinsed and patted dry
1 14.5-ounce can diced tomatoes
1 tablespoon tomato paste
1 tablespoon spicy red pepper Harissa sauce
1/4 cup freshly chopped cilantro
1 tablespoon lemon juice
Place the carrot noodles into any KitchenAid® Food Processor and pulse until rice-like.
Combine the carrot rice, onions, celery, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in your KitchenAid® 6-Quart Slow Cooker. Pour in the broth, water, lentils, tomatoes, harissa sauce and tomato paste and stir until well combined.
Cover and cook until the lentils and carrots are tender, about 3 hours. Just before serving, stir in the cilantro and lemon juice.