Lentil Vegetable Kielbasa Slow Cooker Stew
Warm up your kitchen and your taste buds with this hearty Lentil Vegetable Kielbasa Slow Cooker Stew, a perfect blend of smoky, savory, and wholesome flavors. Bursting with protein-packed lentils, smoky kielbasa sausage, and an array of tender vegetables like carrots, celery, and potatoes, this slow-cooked recipe delivers comfort in every bite. Infused with aromatic spices like smoked paprika, thyme, and garlic, and simmered gently in a robust broth, this stew is as easy to make as it is satisfying. Simply brown the sausage, sauté the veggies, and let your slow cooker do the rest! Ideal for cozy weeknight dinners or meal prep, this one-pot wonder is sure to become a family favorite. Serve it warm with a sprinkle of fresh parsley for a vibrant finishing touch. Keywords: lentil vegetable stew, kielbasa slow cooker recipe, hearty slow cooker meals, easy one-pot dinners, lentil kielbasa stew.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup dry brown or green lentils
- 12 oz smoked kielbasa sausage
- 3 medium carrots, diced
- 2 medium celery stalks, diced
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 15 oz can diced tomatoes, with juices
- 6 cups vegetable or chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold running water and set aside.
In a skillet over medium heat, add the olive oil and sliced kielbasa sausage. Cook for 4-5 minutes, stirring occasionally, until the sausage is lightly browned. Transfer the kielbasa to the slow cooker.
Add the diced carrots, celery, potatoes, and chopped onion to the skillet. Sauté for 3-4 minutes to release their flavors, then transfer the vegetables to the slow cooker.
Add the minced garlic, diced tomatoes (with juices), lentils, vegetable or chicken broth, bay leaf, dried thyme, smoked paprika, ground black pepper, and salt to the slow cooker.
Stir all ingredients together to combine evenly.
Cover the slow cooker with a lid and set it to cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the lentils and vegetables are tender.
Once cooked, taste the stew and adjust the salt and pepper if needed. Remove and discard the bay leaf.
Ladle the stew into bowls, garnish with fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 10228 mg | 445% | |
| Total Carbohydrate | 274.4 g | 100% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 43.9 g | ||
| Protein | 107.7 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 540 mg | 42% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 6109 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
