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As the leaves begin to turn and the air takes on a crispness, there's an undeniable pull toward the comforts of home and the warmth of hearty meals. Seasonal cooking not only takes advantage of the freshest ingredients but also connects us with the rhythms of nature. Autumn, in particular, brings a bounty of vegetables that are perfect for creating nourishing dishes. One such dish is the Autumn Harvest Crockpot Lentil Veggie Stew—a delightful blend of flavors and nutrients that embodies the essence of fall.

Fall Crockpot Lentil Veggie Stew

Experience the essence of fall with the Autumn Harvest Crockpot Lentil Veggie Stew. This hearty dish combines the richness of lentils with seasonal vegetables like sweet potatoes, carrots, and kale, creating a nutritious meal perfect for chilly evenings. Simply toss your ingredients into the crockpot, set it, and let the slow cooking do the work for you. Enjoy a warm, vibrant stew that celebrates autumn's bounty while providing comfort and nourishment for you and your loved ones.
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Ingredients
  

1 cup green or brown lentils, rinsed and drained

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 stalks celery, sliced

1 medium sweet potato, peeled and diced

1 red bell pepper, diced

1 zucchini, diced

1 cup chopped kale or spinach

1 can (14.5 oz) diced tomatoes with juices

4 cups vegetable broth

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Ingredients: Start by rinsing the lentils under cold water and draining them. Dice the onion, garlic, carrots, sweet potato, red bell pepper, and zucchini. Chop the kale or spinach and set aside.

    Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 5 minutes). This step enhances the flavor of the stew.

      Combine in the Crockpot: Transfer the sautéed onion and garlic to the crockpot. Add in the rinsed lentils, sliced carrots, celery, diced sweet potato, red bell pepper, zucchini, and chopped kale or spinach.

        Add Tomatoes and Spices: Pour the diced tomatoes with their juices over the vegetables. Add the vegetable broth, thyme, oregano, cumin, smoked paprika, salt, and pepper. Stir the mixture gently to combine all the ingredients.

          Cook the Stew: Cover the crockpot and set it on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the vegetables are cooked through.

            Adjust Seasoning: Taste the stew before serving and adjust the seasoning with additional salt, pepper, or herbs as desired.

              Serve: Ladle the stew into bowls and garnish with fresh chopped parsley for an extra burst of flavor.

                Store Leftovers: This stew can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

                  Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | 6 servings