Hearty Lentil and Brussels Sprout Stew

Hearty Lentil and Brussels Sprout Stew
Chef Brainy
What Started it all:
Lentils, Brussels sprout, dried fruits (raisins, apricots), slow cooker

Gather ‘round the table with this delightful stew, packed with tender lentils, crispy Brussels sprouts, and sweet dried fruits. Perfect for a chilly winter evening, this slow-cooker recipe is a breeze to prepare and serves 4.


  • 1 cup dried green or brown lentils, rinsed and drained
  • 2 cups water
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 cup dried raisins
  • 1/2 cup dried apricots, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 2 tablespoons olive oil


  1. In the slow cooker, combine lentils and water. Cook on low for 6-8 hours or high for 3-4 hours.
  2. In a large skillet, heat olive oil over medium-high. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
  3. Add the cooked onion mixture to the slow cooker. Stir in Brussels sprouts, cumin, smoked paprika, salt, and pepper.
  4. Cover the slow cooker and cook for an additional 30 minutes.
  5. Stir in raisins and apricots. Serve hot, garnished with chopped fresh herbs, if desired.

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