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Vegetarian Crock Pot Recipe

Vegetarian Crock Pot Recipe (Cozy Slow Cooker Lentil & Bean Stew)

A hearty, veggie-packed slow cooker vegetarian stew with lentils, beans, tomatoes, and tender vegetables. True set-and-forget comfort food that’s budget-friendly, protein-rich, and perfect for family dinners or meal prep.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course, Soup, Stew
Cuisine American
Servings 7 servings
Calories 260 kcal

Ingredients
  

  • 1 tablespoon olive oil or avocado oil
  • 1 medium yellow onion diced (about 1 1/2 cups)
  • 3 cloves garlic minced (or 1 teaspoon garlic powder)
  • 2 medium carrots sliced into 1/4-inch rounds
  • 2 stalks celery sliced
  • 1 medium red bell pepper chopped (any color works)
  • 1 medium zucchini chopped, ends trimmed
  • 1 cup dried brown or green lentils rinsed and picked over; do not use red lentils
  • 1 can (15 oz) black beans drained and rinsed
  • 1 can (15 oz) kidney beans or pinto beans drained and rinsed
  • 1 can (14.5 oz) diced tomatoes with juices; fire-roasted if desired
  • 1 can (8 oz) tomato sauce
  • 4 cups vegetable broth low-sodium
  • 2 teaspoons chili powder mild
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 3/4 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 whole bay leaf optional
  • 1/2 cup corn kernels frozen or canned; no need to thaw if frozen
  • 1/2 whole lemon juiced (or 1 small lime, juiced)
  • shredded cheddar or pepper jack cheese for serving, optional
  • sliced green onions or fresh cilantro for serving, optional
  • sour cream or plain Greek yogurt for serving, optional
  • crushed tortilla chips, warm crusty bread, or cooked brown rice for serving, optional

Instructions
 

  • Chop the onion, carrots, celery, bell pepper, and zucchini into bite-sized pieces. Mince the garlic if using fresh.
    1 medium yellow onion, 3 cloves garlic, 2 medium carrots, 2 stalks celery, 1 medium red bell pepper, 1 medium zucchini
  • To a 5–6 quart slow cooker, add the onion, carrots, celery, bell pepper, zucchini, lentils, black beans, kidney or pinto beans, diced tomatoes with their juices, tomato sauce, and corn.
    1 medium yellow onion, 2 medium carrots, 2 stalks celery, 1 medium red bell pepper, 1 medium zucchini, 1 cup dried brown or green lentils, 1 can (15 oz) black beans, 1 can (15 oz) kidney beans or pinto beans, 1 can (14.5 oz) diced tomatoes, 1 can (8 oz) tomato sauce, 1/2 cup corn kernels
  • Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, pepper, and bay leaf. Drizzle the olive oil over the top.
    1 tablespoon olive oil, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 whole bay leaf
  • Pour in the vegetable broth and stir well, making sure the lentils are submerged. The vegetables will release additional liquid as they cook.
    4 cups vegetable broth, 1 cup dried brown or green lentils
  • 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 vegetables are soft but not mushy. Check earlier if your slow cooker runs hot.
  • Remove the bay leaf. Stir in the lemon or lime juice, then taste and adjust salt and pepper as needed.
    1 whole bay leaf, 1/2 whole lemon, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Ladle the stew into bowls. Top with shredded cheese, green onions or cilantro, and a dollop of sour cream or Greek yogurt. Serve with crushed tortilla chips, warm bread, or cooked brown rice if desired.
    shredded cheddar or pepper jack cheese, sliced green onions or fresh cilantro, sour cream or plain Greek yogurt, crushed tortilla chips, warm crusty bread, or cooked brown rice

Notes

Storage: Cool completely and refrigerate in an airtight container for 4–5 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth or water, or in the microwave in short intervals, stirring between each. For extra veggies, add chopped sweet potato, butternut squash, or leafy greens like spinach or kale (stir greens in during the last 15–20 minutes). For more protein, add extra beans or stir in cooked quinoa near the end of cooking.

Nutrition

Calories: 260kcal
Keyword Gluten-Free, Healthy Crock Pot Meal, Lentil and Bean Stew, Meal Prep, Meatless Dinner, Slow Cooker Vegetarian Stew, Vegetarian Crock Pot Recipe
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