Lentil Stew (in a crock pot)

(I made this using a combination of two different recipes but to keep it simple, I went the crock pot route)

This is the full recipe; I cut all ingredients in half to make a smaller portion for myself

• 1 lb. green or brown lentils
• 2 cups chopped onions
• 2 cloves (or more) of garlic minced
• 4 to 5 medium potatoes, sliced and cut into bite size pieces
• 2 medium leeks, white and tender green parts sliced into ½” pieces
• 2 medium carrots, sliced
• 2 ribs of celery, sliced
• 1 cup chopped canned tomato with juice (I used San Marzano)
• 2 ½ cups of chicken broth
• 1 bell pepper (or mini peppers) seeded and chopped
• 2 TBLS fresh parsley (Italian flat leaf, grown organically in your own garden); plus more for garnish
• Seasonings:
  • Kosher salt to taste
  • Ground black pepper to taste
  • 2 TBLS paprika
  • 1/8 teaspoon cayenne pepper
  • Dried herbs: I used Herbes de Provence, which consists of dried thyme, marjoram, sage, bay leaf and rosemary, or you can just use a combination of each as you desire, between 1/8 to ¼ tsp. each. 
• 8 oz. shredded cheddar cheese, or the Costco Mexican blend is what I used; plus more for garnish

Prep:

You don’t have to, but it is best to soak the lentils for at least two hours or more (but not more than 10) to lessen the effects that might make a wife kick her husband out of bed in the middle of the night. 

Wash and dry all veggies thoroughly. If you’ve never used a leek before, it’s important to separate the leaves and wash deep into the nooks and crannies of its most intimate parts. They grow deep in the ground and soil embeds within the tight leaves. Use the white parts and the less “leafy” green parts. Leeks are alliums just like garlic and onions, but have a sweet, mild flavor that adds an extra punch. 

Add everything to the crock pot EXCEPT the cheese. 

The original recipe said to put on high and cook for 2.5 to 3 hours. I found that insufficient. I had to cook mine for 3.5 to 4 hours. My potatoes were probably not cut up into bite-sized pieces, so I would ensure that next time. But play it by ear and see if the lentils and potatoes seem done. Once you get to that point, add the cheese until melted. 

Dish up and top with additional cheese and minced fresh parsley. Add more salt and pepper if you desire.

NOTES:

I found this a rather tasty vegetarian dish. If you desire, you can add a ham hock or some other meat like bacon or sausage to the dish, but I thought it was great without meat. It was very hearty and filling, and all the aromatics and seasonings really gave it a yummy flavor. It’s an inexpensive dish to make and very healthy with many nutrients. You can use low sodium chicken broth for better health benefits, and IF you wanted to go vegan, use a vegan fake cheese, but I would never do that! Cheese is the reason I could never go vegan.