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.