Slow-Cooker Salmon and Lentil Stew

A comforting slow-cooker meal with tender salmon, hearty green lentils, carrots, celery, and fresh herbs in a light lemony broth. A simple make-ahead lunch that reheats well.

Slow-Cooker Salmon and Lentil Stew
Prep time
15 min
Cook time
260 min
Yield
1 serving

Ingredients

  • 1 g Black Pepper
  • 80 g Carrot
  • 60 g Celery
  • 1 g Dried Thyme
  • 70 g Dry Green lentils
  • 5 g Fresh parsley
  • 20 g Lemon
  • 5 g Olive oil
  • 150 g Salmon fillet
  • 2 g Salt
  • 40 g Spinach
  • 15 g Tomato Paste
  • 300 g Vegetable broth
  • 60 g Yellow Onion

Instructions

  1. Rinse the green lentils under cold water and pick out any damaged lentils.
  2. Chop the carrot, celery, and onion into small pieces.
  3. Add the lentils, carrot, celery, onion, vegetable broth, tomato paste, olive oil, thyme, salt, and pepper to the slow cooker. Stir well.
  4. Cook on low until the lentils are tender, about 4 hours.
  5. Place the salmon fillet on top of the lentil mixture. Cover and cook on low until the salmon flakes easily, about 20 minutes.
  6. Flake the salmon into large pieces, then stir in the spinach, lemon juice, and parsley. Let stand until the spinach has wilted.