French Lentil Tomato Stew

• 220 g cooked green lentils — Cooked green or French lentils
• 120 g white beans, drained and rinsed — Canned white beans, drained and rinsed
• 180 g canned tomatoes — No-salt-added canned tomatoes
• 100 g carrots, diced — Raw carrots
• 70 g onion, diced — Raw yellow onion
• 60 g spinach — Raw baby spinach
• 5 g garlic, grated — Raw garlic
• 8 g olive oil — Extra-virgin olive oil
• 0.8 g rosemary — Dried rosemary
• 1 g thyme — Dried thyme leaves
• 10 g balsamic vinegar — Balsamic vinegar
• 0.8 g salt — Fine salt

Method

1. 1Measure ingredients: Load the vegetable baseMeasure no salt tomatoes, carrots, yellow onion, garlic, and extra virgin olive oil using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Load the vegetable baseAdd tomatoes, carrots, onion, garlic, oil, rosemary, thyme, salt, and 180 g water to the slow cooker; stir well.2 minLook for: Vegetables are evenly distributed and mostly submerged in the seasoned tomato broth.Safety: Use an intact tomato can and set the cooker on a dry heat-safe surface.
3. 3Slow-cook the vegetablesCover, making sure the lid or cover is fully secure.Look for: The slow-cook the vegetables stage is complete and ready for the next action.
4. 4Cook on HIGH for 3 hours 15 minutesCook on HIGH for 3 hours 15 minutes until carrots and onion are spoon-tender and the tomato broth thickens.195 minLook for: The center bubbles gently, carrots yield to a spoon, and the broth smells deeply herbal.Safety: Keep the lid closed and lift it away from your face only after cooking.
5. 5Heat the cooked legumesStir in all 220 g cooked green lentils and 120 g white beans, cover.Look for: The mixture is even and ready for the next action, with no dry pockets.
6. 6Cook on HIGH for 20 minutesCook on HIGH for 20 minutes until the center reaches 165°F.20 min · 165°FLook for: Lentils and beans are hot throughout but remain visibly intact in the thick broth.Safety: Verify the center reaches 165°F after adding the cooked legumes.
7. 7Finish the stewStir in all 60 g spinach, cover for 5 minutes until fully wilted.5 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Add all 10 g balsamicAdd all 10 g balsamic and rest uncovered for 3 minutes.3 minLook for: Spinach is tender, the legumes retain shape, and the finished broth coats a spoon.Safety: Serve hot or begin cooling within 2 hours.