Crockpot Vegan Lentil and Vegetable Stew
A cozy, family-friendly vegan crockpot stew made with lentils, vegetables, and pantry staples. Naturally dairy free, gluten free, high in fiber and protein, and perfect for hands-off weeknights or meal prep.
Ingredients
- 1 1/2 cups dried brown or green lentils rinsed and picked over
- 1 large yellow onion diced (about 1 1/2 cups)
- 3 medium carrots peeled and sliced into 1/4-inch rounds
- 3 stalks celery sliced
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 1 red bell pepper chopped
- 1 medium russet or Yukon gold potato diced (about 1 1/2 cups)
- 1 can (14.5 oz) diced tomatoes with juices; fire-roasted if possible
- 1 can (6 oz) tomato paste
- 4 cups vegetable broth low-sodium if possible
- 1 cup water plus more as needed to thin
- 2 tablespoons olive oil or avocado oil
- 2 teaspoons smoked paprika or sweet paprika for milder flavor
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1-1 1/2 teaspoons fine sea salt more to taste
- 1/2 teaspoon black pepper
- 1 bay leaf optional
- 2 cups fresh kale or baby spinach chopped, loosely packed
- 1 tablespoon fresh lemon juice about 1/2 a lemon
- fresh parsley or cilantro chopped, for garnish (optional)
- cooked brown rice, quinoa, gluten free pasta, or baked potatoes for serving (optional)
- extra olive oil or vegan yogurt for drizzling/serving (optional)
Instructions
- Rinse and drain the lentils, checking for any small stones. Dice the onion. Peel and slice the carrots into 1/4-inch rounds. Slice the celery. Mince the garlic (or measure garlic powder). Chop the red bell pepper and dice the potato into bite-sized pieces.1 1/2 cups dried brown or green lentils, 1 large yellow onion, 3 medium carrots, 3 stalks celery, 3 cloves garlic, 1 red bell pepper, 1 medium russet or Yukon gold potato
- Add the lentils, onion, carrots, celery, bell pepper, and potato to the bottom of a 6-quart slow cooker (a 4-quart will be quite full).1 1/2 cups dried brown or green lentils, 1 large yellow onion, 3 medium carrots, 3 stalks celery, 1 red bell pepper, 1 medium russet or Yukon gold potato
- Stir in the garlic, diced tomatoes with their juices, tomato paste, olive oil, smoked paprika, cumin, thyme, oregano, salt, pepper, and bay leaf. Use a spoon or spatula to work the tomato paste through the mixture.3 cloves garlic, 1 can (14.5 oz) diced tomatoes, 1 can (6 oz) tomato paste, 2 tablespoons olive oil, 2 teaspoons smoked paprika, 1 1/2 teaspoons ground cumin, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1-1 1/2 teaspoons fine sea salt, 1/2 teaspoon black pepper, 1 bay leaf
- Pour in the vegetable broth and water. Stir well, making sure the lentils are submerged. The mixture may look thick, but the vegetables will release more liquid as they cook.4 cups vegetable broth, 1 cup water
- Cover and cook on LOW for 7–8 hours or on HIGH for 3 1/2–4 hours, until the lentils are tender and the potatoes and carrots are soft when pierced with a fork. Check toward the early end of the range if your slow cooker runs hot.
- About 15 minutes before serving, stir in the chopped kale or baby spinach. Cover and let the greens wilt and become tender. Turn off the heat and stir in the lemon juice. Taste and adjust salt and pepper as needed.2 cups fresh kale or baby spinach, 1 tablespoon fresh lemon juice, 1-1 1/2 teaspoons fine sea salt, 1/2 teaspoon black pepper
- Ladle the stew into bowls. Serve as a thick stew or over rice, quinoa, gluten free pasta, or a baked potato for a heartier meal. Garnish with fresh herbs and a drizzle of olive oil or spoonful of vegan yogurt if desired.fresh parsley or cilantro, cooked brown rice, quinoa, gluten free pasta, or baked potatoes, extra olive oil or vegan yogurt
Notes
Variations: For a Spicy Southwest twist, add 1 teaspoon chili powder, 1/2 teaspoon chipotle powder, and a can of black beans. For a Creamy Coconut version, stir in 1/2–1 cup full-fat coconut milk at the end. For an Italian-inspired stew, use Italian seasoning instead of thyme, add extra garlic, and include zucchini and mushrooms. Add frozen peas or corn in the last 15 minutes for extra veggies, or a can of chickpeas/white beans in the last hour for more protein. Storage: Refrigerate in airtight containers for 4–5 days or freeze up to 3 months. Thin with water or broth when reheating if needed, or simmer uncovered to thicken.
Nutrition
Calories: 280kcal
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