Smoky Lentil Tomato Stew

• 100 g, rinsed — Dry red lentils
• 150 g, halved — Raw cherry tomatoes
• 120 g, diced — Jarred roasted red pepper, drained
• 100 g, diced — Raw carrots
• 60 g — Raw baby spinach
• 30 g, sliced — Pitted black olives
• 5 g, grated — Raw garlic
• 1.5 g — Smoked paprika
• 1 g — Dried oregano leaves
• 9 g — Extra-virgin olive oil
• 10 g — Balsamic vinegar
• 0.8 g — Fine salt

Method

1. 1Measure ingredients: Load the slow cookerMeasure dry red lentils, cherry tomatoes, jarred red pepper, carrots, and garlic 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 slow cookerAdd rinsed lentils, tomatoes, roasted pepper, carrots, garlic, paprika, oregano, oil, salt, and 350 g water; stir well.Look for: Lentils are submerged and spices are evenly dispersed.Safety: Use clean equipment and refrigerate perishable ingredients promptly.
3. 3Slow-cook the stewCover, making sure the lid or cover is fully secure.Look for: The slow-cook the stew stage is complete and ready for the next action.
4. 4Cook on HIGH for 3 hours 25 minutesCook on HIGH for 3 hours 25 minutes until lentils collapse and carrots are spoon-tender.205 minLook for: The center bubbles gently and the stew coats a spoon.Safety: Keep the cooker on a dry heat-safe surface and avoid repeatedly lifting the lid.
5. 5Finish the stewStir in spinach and olives, cover 10 minutes until steaming and 165°F.10 min · 165°FLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Ensure the stew returns to 165°F after adding spinach.
6. 6Stir in balsamicStir in balsamic and rest 5 minutes before serving.5 minLook for: Spinach is fully wilted and the stew is thick but spoonable.