Slow Cooker Lentil Stew Recipe
Slow cooker lentil stew is basically the ultimate cheat code for dinner—you toss ingredients in, press a button, and look domestic.
It simmers away while you pretend to work, scroll endlessly, or debate ordering overpriced takeout you’ll later regret.
The lentils turn perfectly tender, the veggies soak up rich flavors, and your house smells like Martha Stewart secretly moved in.
It’s hearty, comforting, and nutritious enough to make you feel smug while still delivering second-helping satisfaction.
So, yes, you can “cook” without babysitting a pot—this stew proves effort and laziness can happily coexist.
Slow Cooker Lentil Stew Recipe
A hearty, hands-off vegan stew made with lentils, vegetables, and herbs, cooked low and slow in the slow cooker.
Ingredients
- Olive oil – 2 tbsp
- Onion – 1 large diced
- Garlic – 4 cloves minced
- Carrots – 3 medium chopped
- Celery – 2 stalks diced
- Potatoes – 2 medium cubed
- Green or brown lentils – 1 ½ cups rinsed
- Vegetable broth – 6 cups
- Tomato paste – 2 tbsp
- Bay leaf – 1
- Thyme – 1 tsp dried
- Smoked paprika – 1 tsp
- Cumin – ½ tsp
- Salt – 1 ½ tsp
- Black pepper – ½ tsp
- Fresh parsley – 2 tbsp chopped
Instructions
- Heat olive oil in a pan, sauté onion, garlic, carrots, and celery for 5 minutes.
- Transfer mixture to slow cooker.
- Add potatoes, lentils, broth, tomato paste, bay leaf, thyme, paprika, cumin, salt, and pepper.
- Stir ingredients gently to combine.
- Cover and cook on low for 7 hours or high for 4 hours.
- Remove bay leaf before serving.
- Garnish with fresh parsley and serve warm.
Notes
Nutritional Values (per serving)
- Calories: 305
- Total Fat: 7 g
- Saturated Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 15 g
- Protein: 17 g
Vitamins & Minerals (per serving)
- Iron: 28%
- Folate: 34%
- Vitamin A: 48%
- Vitamin C: 20%
- Magnesium: 22%
Additional Notes
- Add spinach in the last 10 minutes for extra greens.
- A splash of lemon juice brightens the flavor.
- Tastes even better reheated for lunch.
