Cook mode

Ingredients

Method

Useful swaps

  • Use black beans for a chunkier stew: Add 150 g quartered tomatoes, 100 g diced red pepper, 80 g diced carrot, 6 g grated garlic, 1.2 g oregano, 0.8 g smoked paprika, 0.8 g salt, 12 g olive oil, and 300 ml water to the slow cooker. Cover and cook on HIGH for 3 hours, then stir in 220 g drained black beans and 60 g spinach, cover for 15 minutes, add 10 g lemon juice, and serve once the center reaches 165°F. Remains vegan. No major regulated allergen is introduced. Black beans lower calories slightly and create a chunkier stew with similar fiber.
  • Serve with brown rice: Add 100 g rinsed red lentils, 150 g tomatoes, 100 g red pepper, 40 g carrot, 6 g garlic, 1.2 g oregano, 0.8 g smoked paprika, 0.8 g salt, 12 g olive oil, and 520 ml water to a slow cooker; stir 60 seconds. Cover and cook on HIGH for 3 hours 30 minutes to 165°F. Stir in 60 g spinach, cover 9 minutes, then add 10 g lemon juice. Heat 120 g cooked brown rice to 165°F and spoon the hot stew over it. Remains vegan. No major regulated allergen is introduced. Rice increases carbohydrates and makes the serving more substantial while keeping protein close.

Storage and reheating

  • Refrigerate for up to 5 days.
  • Freezer-friendly for up to 60 days.
  • Suggested reheating: Microwave, Pan.

About this recipe data

The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.

Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.

Read the nutrition methodology, editorial policy, or report a correction.