One of my favorite, go to ingredients for vegan cooking is lentils. They’re are a staple in vegan cuisine, and there are as many ways to cook them as their are vegans eating them. Have you ever wondered why?

Why Vegans Love Lentils

Lentils are members of the legume family. They’re a great source of both soluble and insoluble fiber, which is good for maintaining healthy cholesterol, and healthy bowels. Their high fiber content puts lentils low on the glycemic index, so they’re an ideal addition to your diet if you’re interested in managing your blood sugar. Lentils are a good source of B-vitamins, iron and protein, and, because they contain virtually no fats, lentils will fill you up, without filling you out.

Lentils are most often purchased dry, in bags or from bulk bins. You may notice that your store offers several types, or colors, of lentils: green or brown are most common, but they also come in red, yellow and black. Most recipes will specify which type of lentil you should use, but when in doubt, go for brown or green, which hold their shape best in cooked dishes. Red lentils are usually reserved for use as a thickening agent, because they dissolve almost completely when cooked.

Lentils do not have to be presoaked, but should be rinsed and checked for stones and debris before use. To rinse, simply put them in a strainer, and run under cool water.

Slow Cooker Moroccan Lentils Recipe

This easy recipe uses spices and raisins to create a thick lentil stew that is tasty and fragrant. Your house will smell great while you have these simmering in the slow cooker!

Ingredients

1. 1/2 lb dried green or brown lentils, rinsed and sorted
2. 2 cups water or vegetable broth
3. 1 can tomato paste
4. 1/3 cup dried onion
5. 1/2 cup raisins
6. 1 Tablespoon garlic powder
7. 2 teaspoons cinnamon
8. 1-1/2 teaspoons dried cumin
9. 1/4 teaspoon red pepper
10. 1 can chickpeas, drained
11. 1 cup raw or frozen carrots, sliced
12. 1 cup potatoes, diced

Instructions

1. Add the ingredients, in the order listed, to your crock pot.
2. Cook on HIGH for four hours, until the lentils are tender. Stir occasionally during the final hour to blend. Add a little extra water if necessary.

Tips

• This dish stores well, and will keep in the freezer for several weeks without any loss of flavor or texture.
• I usually serve these lentils with a batch of sweet potato biscuits. You’ll find my easy recipe for them posted in the recipe section.
• Be sure to use green or brown lentils for this recipe, and not red. In the slow cooker, red lentils will dissolve completely into the sauce, rather than holding together.
• Many of the ingredients in this recipe can easily be substituted for what you have on hand. If you’d rather use sweet potatoes in place of white potatoes, or kernel corn instead of carrots, the lentils will still taste great!