Cozy Crockpot Vegan Lentil & Vegetable Stew
A hearty, tomato-coconut-based vegan crockpot stew with lentils and vegetables. Just load the slow cooker, let it simmer, and come home to a comforting, plant-based dinner that’s naturally gluten-free and dairy-free.
Ingredients
- 1 1/2 cups dry brown or green lentils rinsed and picked over
- 1 medium yellow onion diced
- 3 cloves garlic minced (or 1 teaspoon garlic powder)
- 2 medium carrots sliced into coins
- 2 ribs celery sliced
- 1 medium red bell pepper chopped (any color works)
- 2 cups sweet potatoes about 1 large, cut into 1/2-inch cubes
- 1 cup frozen green beans no need to thaw
- 1 cup frozen peas
- 1 can diced tomatoes 14.5–15 oz, with juices (fire-roasted if possible)
- 1 can full-fat coconut milk 13.5–14 oz
- 4 cups vegetable broth low-sodium; use gluten-free if needed
- 2 tablespoons tomato paste
- 2 tablespoons olive oil optional but adds richness
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon ground turmeric
- 1/2-1 teaspoon chili powder or mild curry powder optional, for gentle heat and warmth
- 1 1/4 teaspoons fine sea salt plus more to taste
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice about juice of 1/2 lemon, added at the end
- 2 cups baby spinach or kale 2–3 cups, chopped; optional, stirred in at the end
- cooked rice, quinoa, or cauliflower rice optional, for serving
- fresh cilantro or parsley chopped, for serving (optional)
- red pepper flakes optional, for added heat at serving
- sliced avocado or coconut yogurt optional, for garnish and creaminess
Instructions
- Chop the onion, carrots, celery, bell pepper, and sweet potato into fairly even pieces so they cook evenly. They don’t need to be perfect—just roughly the same size.1 medium yellow onion, 2 medium carrots, 2 ribs celery, 1 medium red bell pepper, 2 cups sweet potatoes
- Place the dry lentils in a fine-mesh strainer and rinse under cool running water. Pick out any small stones or debris.1 1/2 cups dry brown or green lentils
- Add the rinsed lentils, onion, garlic, carrots, celery, bell pepper, sweet potatoes, frozen green beans, and frozen peas to the slow cooker. Pour in the diced tomatoes with their juices, coconut milk, vegetable broth, and tomato paste. Stir gently to combine; the mixture will look brothy but will thicken as it cooks.1 1/2 cups dry brown or green lentils, 1 medium yellow onion, 3 cloves garlic, 2 medium carrots, 2 ribs celery, 1 medium red bell pepper, 2 cups sweet potatoes, 1 cup frozen green beans, 1 cup frozen peas, 1 can diced tomatoes, 1 can full-fat coconut milk, 4 cups vegetable broth, 2 tablespoons tomato paste
- Stir in the olive oil, cumin, smoked paprika, dried oregano, turmeric, chili or curry powder (if using), salt, and black pepper. Make sure the tomato paste is fully mixed into the liquid so the flavors are evenly distributed.2 tablespoons olive oil, 1 1/2 teaspoons ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground turmeric, 1/2-1 teaspoon chili powder or mild curry powder, 1 1/4 teaspoons fine sea salt, 1/2 teaspoon black pepper
- Cover the slow cooker and cook on LOW for 7–8 hours or on HIGH for 3 1/2–4 1/2 hours, until the lentils are tender but not falling apart and the sweet potatoes are very soft when pierced with a fork. If the stew is too thick, stir in a splash of broth or water; if it’s too thin, remove the lid for the last 20–30 minutes to reduce.
- Once the lentils are tender, stir in the chopped spinach or kale, if using, and cook on LOW for another 5–10 minutes, just until the greens are wilted and bright. Turn off the slow cooker and stir in the lemon juice. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.1 tablespoon fresh lemon juice, 2 cups baby spinach or kale, red pepper flakes
- Serve the stew ladled over warm rice, quinoa, or on its own in bowls. Garnish with fresh herbs, avocado slices, or a spoonful of coconut yogurt, and additional lemon or red pepper flakes if you like.cooked rice, quinoa, or cauliflower rice, fresh cilantro or parsley, red pepper flakes, sliced avocado or coconut yogurt
Notes
Yields about 6–8 servings depending on portion size and whether it’s served over grains. The stew thickens as it stands and even more after chilling; thin with a splash of broth or water when reheating if you prefer it soupier. For a spicier version, increase the chili powder or add hot sauce at the table. This recipe is naturally vegan, dairy-free, and can be gluten-free when made with certified gluten-free vegetable broth. Leftovers store 4–5 days in the fridge or up to 3 months in the freezer.
Nutrition
Calories: 350kcal
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