Slow Cooker Green Lentils with Carrots and Wholegrain Mustard Tips, FAQ & printable recipe

Tips for success

For a more robust flavor, you can toast the dry lentils in a dry pan for a few minutes before adding them to the slow cooker, though this is optional. This extra step develops a slightly nutty profile that complements the mustard beautifully. If you find the flavor too intense, you can add a small amount of honey or maple syrup to balance the tanginess of the mustard, though this is entirely up to your personal taste and preference for sweetness.

If the dish appears too thick after cooking, stir in a small amount of warm water or additional vegetable broth to reach your preferred consistency. Seasoning with additional salt or cracked black pepper at the very end can help brighten the final flavors of the dish. Remember that the lentils will continue to absorb liquid as they sit, so you may need to add a splash of liquid if you are serving the dish later than intended after the initial cooking time.

Variations

• Herbed Lentils: Stir in a tablespoon of fresh thyme or rosemary leaves before serving to add an aromatic, earthy dimension to the dish.
• Spicy Mustard Lentils: Incorporate a pinch of red pepper flakes or a dash of cayenne pepper into the mustard broth for a subtle, warming heat.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat with a splash of water, stirring occasionally until heated through.

Allow the cooked lentils to cool to room temperature for no more than two hours before transferring them to an airtight container. Keep the container in the refrigerator to maintain freshness. For longer storage, portion the cooled lentils into freezer-safe bags or containers to keep them accessible for future meals.

Always label your containers with the date to keep track of freshness, and ensure the containers are sealed tightly to prevent any absorption of other odors from the refrigerator or freezer environment.

This dish is perfect for preparing in advance as the flavors often deepen after sitting for a day. You can assemble the raw ingredients in the slow cooker insert the night before and keep it in the refrigerator, then simply add the liquid and start the cooking process the next morning.

This is a great way to save time on busy days, as the slow cooker can be started immediately, allowing you to have a warm, ready-to-eat meal waiting for you when you return home.

Serving ideas

Serve the lentils warm, garnished with fresh herbs if desired, though the recipe is complete as is. It pairs exceptionally well with crusty bread for dipping into the flavorful mustard sauce or as a hearty side dish alongside roasted vegetables or simple proteins.

The warmth of the dish makes it perfect for cooler weather, and the mustard sauce provides a unique flavor profile that stands out, making it an excellent choice for a simple yet impressive dinner that is sure to please everyone at the table.

To transform this into a more substantial meal, serve the lentils over a bed of fluffy quinoa or brown rice. The combination of grains and lentils creates a satisfying texture, while the mustard sauce acts as a natural dressing that ties all the components of the plate together.

You can also serve it alongside a crisp green salad to add a fresh, crunchy element that contrasts nicely with the soft, savory lentils, creating a well-rounded and enjoyable dining experience for any night of the week.

Frequently asked questions

Recipe card

Slow Cooker Green Lentils with Carrots and Wholegrain Mustard

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1 cup green lentils, rinsed
• 2 medium carrots, sliced
• 1 medium yellow onion, chopped
• 1 cube vegetable bouillon cube, crumbled
• 2 tbsp wholegrain mustard

Instructions

1. Place the rinsed green lentils into the slow cooker basin. Evenly layer the sliced carrots and chopped onions over the top of the lentils. Sprinkle the crumbled vegetable bouillon cube over the vegetables to ensure even flavor distribution throughout the cooking process.
2. In a glass measuring pitcher, combine the necessary amount of liquid with the wholegrain mustard, whisking until the mustard is fully incorporated. Carefully pour this mixture over the layered vegetables and lentils in the slow cooker, ensuring all ingredients are mostly submerged for proper hydration.
3. Cover the slow cooker with its lid and cook on the low setting for approximately 4 hours, or until the lentils are tender and have absorbed most of the flavorful broth. Once cooked, give the mixture a gentle stir, let it rest for 5 minutes, and serve warm in bowls.

Contains: mustard

Estimated nutrition per serving

Calories

280

Protein

14.5 g

Carbohydrates

42 g

Fat

3.5 g

Fiber

15 g

Sugar

3 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.