Slow Cooker Spicy Vegan Stew

Name: Slow Cooker Spicy Vegan Stew
Total time: 50 min
Yield: 6 servings
Ingredients: 1 carrot large, approximately 1 pound carrots, peeled, spiralized into spaghetti; 3/4 cup diced red onion; 2 celery ribs diced; 2 garlic cloves minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 pinch ground cinnamon; pepper to taste; 4 cups vegetable broth; 1 cup water; 3/4 cup dry lentils rinsed and patted dry; 14 1/2 ounces diced tomatoes; 1 tablespoon tomato paste; 1 tablespoon harissa (sauce) spicy red pepper; 1/4 cup chopped cilantro freshly; 1 tablespoon lemon juice

KITCHENAID

17Ingredients

50Minutes

130Calories

Read Directions

Ingredients
US|METRIC
SERVINGS:

1 carrot (large, approximately 1 pound carrots, peeled, spiralized into spaghetti)
3/4 cup diced red onion
2 celery ribs (diced)
2 garlic cloves (minced)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1 pinch ground cinnamon
pepper (to taste)
4 cups vegetable broth
1 cup water
3/4 cup dry lentils (rinsed and patted dry)
14 1/2 ounces diced tomatoes
1 tablespoon tomato paste
1 tablespoon harissa (sauce) (spicy red pepper)
1/4 cup chopped cilantro (freshly)
1 tablespoon lemon juice

Directions

Place the carrot noodles into any KitchenAid® Food Processor and pulse until rice-like.
Combine the carrot rice, onions, celery, garlic, oil, cumin, coriander, turmeric, cinnamon and pepper in your KitchenAid® 6-Quart Slow Cooker. Pour in the broth, water, lentils, tomatoes, harissa sauce and tomato paste and stir until well combined.
Cover and cook until the lentils and carrots are tender, about 3 hours. Just before serving, stir in the cilantro and lemon juice.

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