Red Lentil Tomato Stew

• 100 g (about 1/2 cup dry), rinsed — Dry red lentils
• 150 g, quartered — Raw cherry tomatoes
• 100 g, diced — Raw red bell pepper
• 80 g, diced — Raw carrots
• 60 g — Raw baby spinach
• 18 g (about 1 tbsp) — Prepared harissa paste
• 6 g, finely grated — Raw garlic
• 2 g (about 1 tsp) — Garam masala
• 0.8 g (about 1/3 tsp) — Smoked paprika
• 12 g (about 1 tbsp) — Extra-virgin olive oil
• 10 g (2 tsp) — Fresh lemon juice
• 0.8 g (about 1/4 tsp) — Fine salt

Method

1. 1Measure ingredients: Load the spiced stewMeasure dry red lentils, cherry tomatoes, red bell pepper, carrots, and harissa paste 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 spiced stewAdd lentils, tomatoes, pepper, carrot, harissa, garlic, garam masala, paprika, olive oil, salt, and 520 ml water to the slow cooker and stir well.1 minLook for: Lentils are submerged and the red spice mixture is evenly dispersed.Safety: Use potable water and a clean slow-cooker insert.
3. 3Slow-cook until tenderCover, making sure the lid or cover is fully secure.Look for: The slow-cook until tender stage is complete and ready for the next action.
4. 4Cook on high for 3 hours 30 minutesCook on high for 3 hours 30 minutes without lifting the lid, then stir from the bottom and check the lentils.210 minLook for: Lentils are fully soft with no chalky centers and the stew coats the spoon thickly.Safety: Keep the cooker covered and verify the stew reaches at least 165°F.
5. 5Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Add spinach and lemonStir in spinach, cover for 9 minutes, then add lemon juice, stir for 30 seconds, and serve while steaming.9 minLook for: Spinach is fully wilted and the lemon brightens the thick red stew.Safety: Cool leftovers in shallow containers and refrigerate within 2 hours.