As I mentioned not too long ago, this month of blog posts is dedicated to simple recipes, meal planning, and recipes that aren’t really recipes at all: in other words, ways of throwing together ingredients for the sake of quick, tasty, nutritious meals. These slow cooker chipotle lentils are a recipe, but because they’re made in the slow cooker, they couldn’t be easier.
What you do with the lentils? That can absolutely qualify as a non-recipe recipe. I made these over a month ago (I’ve just been really slow in posting them), and once I had them, I used them in bowls, tacos, on toast, and even tossed them with pasta and some cashew cream to create a quick chili mac.
Of everything I made with the lentils (and with the leftovers, some of which I froze right away, and defrosted in the coming weeks), these quick and easy tacos were my favorite. Lentils, roasted brussels sprouts (steamed would be fine, too), and some of the hemp chimichurri sauce from Power Plates. Easy. Peasy.
I’m used to adding cabbage slaw or kale to tacos, but I may be a Brussels-sprouts-in-tacos convert! The sprouts are toothsome and hearty, which makes them a good counterpoint to the soft lentils. With that said, you could make something similar with whatever vegetables you’ve got and would like to use: I think sautéed mushrooms, roasted cauliflower, and any kind of leafy green would be lovely.
Or, if you’re not in a taco mood, the lentils work perfectly with any whole grain and green you like. I’m a big fan of the grain + green + bean planning method for super simple vegan meals, and these legumes are a perfectly spicy, flavorful component.
|Slow Cooker Chipotle Lentils|| |
- 1 tablespoon neutral vegetable oil (such as safflower or grapeseed)*
- 1 large white or yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 28-ounce can fire-roasted, diced tomatoes
- ¼ cup tomato paste
- 4 cups water or low-sodium vegetable broth
- 1 lb brown or green lentils, picked over and rinsed
- 3 tablespoons chipotle peppers in adobo sauce, chopped (use 2 tablespoons if you prefer less spicy food)
- 1 teaspoon ground cumin
- ¾ teaspoon salt, more as needed
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup or agave syrup (or brown sugar)
- 1 tablespoon apple cider vinegar
- For most depth of flavor, begin by heating the oil in a roomy skillet over medium heat. Add the onion and celery. Sauté, stirring occasionally, for 5-7 minutes, or until the onions are gently browning. Add the garlic and sauteé for one minute more. Add this mixture to the slow cooker (or a multi-cooker with a slow cooking function), then add all of the remaining ingredients.
- Alternately, add everything but the oil to the slow cooker. Cook on high for 4 hours or low for 7-8 hours. If the lentils are too thick, add extra water to thin them to your liking (I like them to be thick, rather than soupy). Taste and adjust vinegar and salt to taste. Store in an airtight container in the fridge for up to 5 days, or freeze for up to 6 weeks.
I have a 7 quart slow cooker, so this recipe, like all of my recipes, makes a ton of food. If you have a 2 or 4 quart slow cooker or multi-cooker, feel free to cut the recipe in half! Or put your freezer to good use 😉
Life around here is slow and steady this week. I’m still recovering from a cold, but I’m in a nice place of taking good, mindful, restful care of my body. Sniffles and sleepiness aside, it feels good to move slowly, tune in, and allow myself to truly savor and inhabit the time off. I’ve got some tasty things planned for next week, including a tasty no-recipe pasta recipe, and a nutritious snack cookie that I can’t get enough of these days.
Sending you all love and warmth this week.