Slow Cooker Veal Tendrons with Green Lentils Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile, consider adding a small splash of dry white wine or a tablespoon of balsamic vinegar right before serving to provide a bright, acidic contrast to the rich, savory flavors of the braised veal and lentils.

This simple addition can lift the entire dish and provide a more balanced taste experience that complements the earthy tones of the lentils perfectly.

If you prefer a thicker sauce, you can remove about a cup of the cooked lentils and vegetables, blend them into a smooth puree, and then stir this mixture back into the slow cooker.

This natural thickening method adds body to the sauce without the need for flour or cornstarch, keeping the dish clean and highlighting the natural ingredients used in the recipe.

Variations

• Herb-Infused Version: Add a sprig of fresh thyme and a small clove of minced garlic during the assembly phase to introduce a more complex, herbal aromatic profile to the dish.
• Vegetable Medley: Incorporate diced celery and leeks along with the carrots to add more depth and sweetness to the base of the stew, creating a more traditional mirepoix flavor.

Storage and make-ahead

Fridge

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

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot throughout.

Allow leftovers to cool for no more than 2 hours before transferring them to an airtight container. Keep the container in the coldest part of the refrigerator, away from the door, to ensure it stays at a safe temperature until you are ready to consume it within the next few days.

This dish is an excellent candidate for making ahead, as the flavors often develop and deepen after sitting in the refrigerator overnight. You can prepare the entire recipe a day in advance, allow it to cool completely within 2 hours, and then refrigerate it.

When ready to eat, simply reheat it gently on the stovetop or in the microwave, adding a tiny splash of water or broth if the sauce has thickened too much during storage.

Serving ideas

Serve the veal and lentils warm, ideally in shallow bowls that can hold the savory juices. A side of crusty bread or a simple green salad with a light vinaigrette makes for an excellent accompaniment, helping to round out the meal and provide a fresh contrast to the rich, slow-cooked flavors of the veal and the earthy, hearty lentils.

For an elegant presentation, garnish each serving with a sprinkle of freshly chopped parsley or chives. This adds a pop of color and a touch of freshness that brightens the overall appearance of the dish.

Serving it directly from the pot or transferring it to a large, warmed serving platter can also make for a welcoming and rustic presentation that is sure to please everyone at the table.

Frequently asked questions

Recipe card

Slow Cooker Veal Tendrons with Green Lentils

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 1.5 lb veal tendrons
• 1 cup green lentils, rinsed
• 2 medium carrots, sliced
• 1 bay leaf
• 2 cups poultry broth

Instructions

1. Place the veal tendrons into the bottom of the slow cooker insert. Distribute the green lentils and sliced carrots evenly over the meat, then add the bay leaf on top.
2. Pour the poultry broth over the ingredients in the slow cooker. Cover with the lid and set the slow cooker to cook on low for 6 hours, or until the meat is fork-tender.
3. Once the cooking time is complete, check that the veal has reached an internal temperature of 145°F (63°C). Let the meat rest for 5 minutes before serving the dish warm.

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

28 g

Fat

18 g

Fiber

12 g

Sugar

3 g

Sodium

650 mg

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