Slow Cooker Lentil Kaldereta
with bell peppers / tomatoes / potatoes
Kaldereta (or caldereta) is a Filipino stew that is great on its own or served over rice (or another grain).
Smarts #1: Don't use red lentils as a substitute for the green lentils listed in the ingredients list. Red lentils tend to break down when cooked for a long time, but green lentils should hold up.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts #1: Don't use red lentils as a substitute for the green lentils listed in the ingredients list. Red lentils tend to break down when cooked for a long time, but green lentils should hold up.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines
Ingredients
Slow Cooker Lentil Kaldereta:
- Bell peppers, red - 1 , cubed
- Onions, medium - 1 , diced
- Garlic - 4 cloves , chopped
- Potatoes, Russet - 8 oz , cubed
- Tomatoes, Roma - 3 , chopped
- Limes - 1 , wedges
- Stock, any type - 3 cups
- Tomato paste - 4 Tbsp
- Olives, green and pitted - 1/2 cup
- Bay leaves - 1
- Soy sauce, low-sodium - 1 Tbsp
- Lentils, French or green, dried - 1 1/2 cups
- Peas, frozen - 3/4 cup
- Vinegar, apple cider - 2 Tbsp
Choose Cooking Method
Prep
- Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Potatoes / Tomatoes / Limes - Prep as directed.
- Slow cook stew - In the bowl of a slow cooker, whisk together stock and tomato paste. Add olives, bay leaf, soy sauce, bell peppers, onions, garlic, lentils, potatoes, and tomatoes. Cover and cook until lentils are tender, low for 6 to 8 hours or high for 3 to 4 hours.
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Make
- Just before serving, defrost peas in the microwave. Stir peas and vinegar into kaldereta. Taste and season with some salt and pepper or more vinegar if you’d like it more sour.
- Divide kaldereta between serving bowls and serve with lime wedges on the side. Enjoy!
Prep
- Bell peppers / Onions / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
- Potatoes / Tomatoes / Limes - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
- Heat a Dutch oven with some oil over medium-high heat. Add bell peppers, onions, and garlic and saute for 3 to 4 minutes to get them started cooking.
- Whisk in stock and tomato paste. Add olives, bay leaf, soy sauce, lentils, potatoes, and tomatoes.
- Cover kaldereta and reduce heat so it stays at a low simmer. Simmer until lentils are tender but not mushy and the flavors have had time to come together, 20 to 30 minutes.
- Just before serving, defrost peas in the microwave. Stir peas and vinegar into kaldereta. Taste and season with some salt and pepper or more vinegar if you’d like it more sour.
- Divide kaldereta between serving bowls and serve with lime wedges on the side. Enjoy!
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