Slow Cooker Lentil Stew
A rich, nourishing Slow Cooker Lentil Stew filled with earthy lentils, vegetables, and herbs—easy, hands-off, vegan comfort food at its finest.
Ingredients
- 1 ½ cups dried green or brown lentils rinsed
- 1 large onion chopped
- 3 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks diced
- 1 ½ cups diced tomatoes fresh or canned
- 4 cups vegetable broth
- 1 teaspoon thyme
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley chopped
- Juice of ½ lemon optional for brightness
Instructions
- Add lentils, onion, garlic, carrots, celery, tomatoes, broth, thyme, paprika, cumin, salt, and pepper into your slow cooker.
- Stir everything like the multitasking queen you are. Drizzle olive oil for a silky touch.
- Cover and cook on low for 6 hours or high for 3–4 hours until lentils are tender and stew thickens beautifully.
- Stir in lemon juice and parsley just before serving.
- Ladle into bowls, admire your work, and pretend it was hard labor.
Notes
Nutritional Values (Per Serving)
- Calories: 295
- Total Fat: 4.5 g
- Saturated Fat: 0.6 g
- Carbohydrates: 46 g
- Fiber: 15 g
- Protein: 17 g
Vitamins and Minerals (Per Serving)
- Iron: 27%
- Folate: 33%
- Vitamin A: 40%
- Vitamin C: 18%
- Magnesium: 21%
Additional Notes / Tips
- Add spinach during the last 15 minutes for a nutrient boost.
- Want creaminess? Stir in a splash of coconut milk.
- Store leftovers for up to 4 days—they taste even better the next day.
- Add chili flakes if you’re feeling spicy and rebellious.
- Pair with crusty bread and smug satisfaction—because your slow cooker just won dinner.