Crockpot Vegan Lentil Stew
A slow-cooked, protein-packed lentil stew loaded with vegetables and spices for a comforting, effortless, and flavorful meal.
Ingredients
Base Ingredients:
- 1 ½ cups dried lentils green or brown, rinsed
- 1 can 15 oz diced tomatoes
- 4 cups vegetable broth
- 1 small onion chopped
- 3 cloves garlic minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 medium potato diced
Seasonings & Spices:
- 1 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp thyme
- ½ tsp black pepper
- Salt to taste
- ½ tsp red pepper flakes optional
For Garnish (Optional but Recommended):
- Fresh parsley
- Lemon wedges
- Crusty bread for dipping
Instructions
Step 1: Prep the Ingredients
- Chop onions, carrots, celery, and garlic while wondering why chopping always takes longer than expected.
Step 2: Load Up the Crockpot
- Add lentils, tomatoes, broth, potatoes, and all the chopped veggies into the crockpot.
- Stir in the seasonings, tomato paste, and olive oil for extra richness.
Step 3: Let the Crockpot Work Its Magic
- Cover and cook on low for 6 hours (or high for 3 hours if you’re in a rush).
Step 4: Taste & Adjust
- Give it a stir, check the seasoning, and adjust salt or spices if needed.
Step 5: Serve & Enjoy
- Ladle into bowls, top with parsley and a squeeze of lemon for brightness.
Notes
Nutritional Values (Per Serving)
- Calories: 320
- Total Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 16g
- Protein: 15g
Vitamins & Minerals (Per Serving)
- Iron: 30%
- Folate: 40%
- Vitamin A: 80%
- Magnesium: 25%
- Potassium: 35%
Additional Notes & Tips
- Want more protein? Stir in spinach or chickpeas.
- Spice it up! Add cayenne or more red pepper flakes.
- Too thick? Add extra broth to loosen it up.
- Freezes beautifully. Store leftovers for lazy future-y