Cozy Vegan Slow Cooker Lentil & Vegetable Stew
A rustic, tomato-based vegan slow cooker stew with lentils, potatoes, carrots, and greens. Completely hands-off, budget-friendly, and perfect for busy weeknights, meal prep, and freezer meals.
Ingredients
- 1 1/2 cups dried green or brown lentils rinsed; avoid red lentils
- 4 medium carrots peeled and sliced into 1/2–3/4 inch pieces (about 2 cups)
- 3 medium potatoes diced into 1/2–3/4 inch cubes (about 3 cups; Yukon Gold or red potatoes preferred)
- 1 medium yellow onion chopped
- 3 stalks celery sliced
- 4 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes with juices; fire-roasted if desired
- 4 cups vegetable broth low-sodium preferred; ensure gluten-free if needed
- 1 cup water
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon dried thyme or sub Italian seasoning
- 1 bay leaf optional but recommended
- 1 teaspoon fine sea salt start with 1–1 1/2 teaspoons total; adjust to taste at the end
- 1/2 teaspoon black pepper freshly ground if possible
- 2 cups chopped kale or baby spinach stirred in at the end; optional but recommended
- 1 tablespoon lemon juice 1–2 tablespoons, to taste; added at the end
- 2 tablespoons olive oil optional; for a silkier finish
- fresh parsley or cilantro chopped, optional, for serving
- red pepper flakes optional, for serving
- unsweetened vegan yogurt or cashew cream optional, for serving
- crusty bread, cooked rice, or quinoa optional, for serving
Instructions
- Chop the onion, celery, carrots, and potatoes into fairly even 1/2–3/4 inch pieces. Rinse the dried green or brown lentils in a fine-mesh strainer under cool water until the water runs mostly clear. Drain well.1 1/2 cups dried green or brown lentils, 4 medium carrots, 3 medium potatoes, 1 medium yellow onion, 3 stalks celery
- In a 5–7 quart slow cooker, add the rinsed lentils, sliced carrots, diced potatoes, chopped onion, sliced celery, minced garlic, diced tomatoes with their juices, tomato paste, vegetable broth, water, ground cumin, smoked paprika, dried thyme, bay leaf, salt, black pepper, and olive oil if using. Stir well to dissolve the tomato paste and distribute the spices evenly.1 1/2 cups dried green or brown lentils, 4 medium carrots, 3 medium potatoes, 1 medium yellow onion, 3 stalks celery, 4 cloves garlic, 1 can (14.5 oz) diced tomatoes, 4 cups vegetable broth, 1 cup water, 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 1/2 teaspoons smoked paprika, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil
- Cover the slow cooker 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 are soft but not falling apart. Check toward the earlier time the first time you make this, as slow cookers can vary.
- When the lentils and vegetables are tender, remove and discard the bay leaf. Stir in the chopped kale or baby spinach and let it wilt in the hot stew for 5–10 minutes. Add 1 tablespoon of lemon juice, taste, and add up to 1 additional tablespoon if you prefer more brightness. Adjust salt and pepper to taste.1 bay leaf, 2 cups chopped kale or baby spinach, 1 tablespoon lemon juice, 1 teaspoon fine sea salt, 1/2 teaspoon black pepper
- If the stew is thicker than you’d like, stir in additional hot water or vegetable broth, 1/4 cup at a time, until it reaches your preferred consistency. If it’s too thin, cook uncovered on HIGH for 20–30 minutes to reduce slightly.
- Ladle the stew into bowls. Top with chopped fresh parsley or cilantro, a pinch of red pepper flakes, and a swirl of vegan yogurt or cashew cream if desired. Serve on its own or with crusty bread, cooked rice, or quinoa.fresh parsley or cilantro, red pepper flakes, unsweetened vegan yogurt or cashew cream, crusty bread, cooked rice, or quinoa
Notes
Storage: Let the stew cool to room temperature, then refrigerate in airtight containers for up to 4–5 days or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or broth if needed, or microwave individual portions. For a freezer meal (before cooking), combine all ingredients except broth, water, greens, and lemon in a freezer bag, freeze flat, then thaw, add liquids, and cook as directed. Use a flavorful vegetable broth for best results, and cut potatoes and carrots into larger chunks so they don’t get mushy during long cooking. For an oil-free version, simply omit the olive oil.
Nutrition
Calories: 260kcal
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