Lentil Miso Stew

By: Chef Ichabod

Stew recipes for slow cooker cooking, like this Lentil Miso Stew recipe from Chef Ichabod, are just what you need at the end of a long day. Healthy slow cooker recipes are some of the best ways for cooking lentils. Plus, this vegetarian food dish is chock of of healthy flavor thanks to ingredients like barley, quinoa and sweet potatoes.

Notes

This slow cooker recipe was created by Chef Ichabod, the Garde manger at Sons of Essex in New York City.

Serves6

Cooking Time4 hr 30 min

Cooking MethodSlow Cooker

Ingredients

1 cup brown lentils
1 cup barley
1/2 cup quinoa
7 1/2 cups water
1 or 2 medium potatoes, diced
1/2 small sweet potato, diced
2 garlic cloves, finely chopped
1 teaspoon soy sauce
2 tablespoons miso
2 tablespoons tomato paste
Oregano
Thyme
Tarragon
Sage
Cumin

Instructions

Rinse and drain lentils, being sure to pick through them to make sure there are no stones. Rinse and drain quinoa. Add to slow cooker.
Dice potatoes and sweet potato, and chop garlic. Add to slow cooker along with herbs (dried or fresh and finely chopped), tomato paste and 6 cups of the water.
Cook on high for 3-1/2 to 4 hours. When the stew thickens and cooks down after about 2.5 hours add 1 additional cup water. Usually the lentils and quinoa will cook before the potatoes do, and potato cooking time will vary depending on how big the pieces are. Once everything is cooked, turn off the heat, add soy sauce and let set a further half hour.
Mix the miso and remaining 1/2 cup of water, then add to the stew and mix well.