A hearty and comforting slow cooker vegan lentil stew made with onions, peppers, garlic, celery, carrots, potatoes, and lentils. This plant-based dinner is simple to prep, healthy and a breeze to make in your Crockpot.
There are days when you just want to get home from a long day of work and find a warm comforting meal already prepared and ready to serve.
On days like those, put something to cook on the slow cooker early during the day so that it can be ready by the time lunch or dinner comes around.
This lentil stew recipe is perfect for those days. It is so easy and delicious! All you need to do is add the ingredients to the slow cooker and let it do its thing. By the time you get home from work, dinner will be ready, warm, and waiting to be served.
This slow cooker lentil stew is hearty, comforting, and incredibly delicious! It is one of those recipes that the entire family will love. It is also vegan for those of you who do not eat meat or looking for something new to try for meat-free Monday.
Lentils are a great source of protein and fiber and taste absolutely amazing, even if you are a meat lover, you won’t miss it one bit when eating this stew. I promise you!
Be sure to try my Lentil Stew Recipe with Shrimp and Chorizo and Bean Stew too!
Ingredients
- Vegetables: Yellow onion, red bell pepper, celery, garlic, carrots, potatoes.
- Seasonings: Cilantro, oregano, cumin, paprika, salt, pepper, red pepper flakes.
- Stuffed Olives
- Dried Lentils
- Vegetable Stock
How to make slow cooker lentil stew
- Place all the ingredients in the slow cooker.
- Cover and cook on high for about 3 hours or 5 hours on low. Please note that times may vary depending on your slow cooker.
- Gently stir occasionally during the cooking process.
- Serve warm with a side of white rice and avocado.
Frequently Asked Questions
Yes, this is so great for weekly meal prep, I often cook up a big batch and then enjoy it throughout the week for effortless meals I know the whole family will love. Once the lentil stew is completely cooled, store it in the fridge in an airtight container and it will keep well for 5 to 6 days. Reheat it gently on the stovetop with a couple of tablespoons of water to serve.
Yes, this freezes beautifully! This recipe makes a big batch, so freeze the leftovers to enjoy at a later date. Freeze it in individual containers and it will keep well for up to 3 months. Thaw it in the fridge overnight before reheating.
This vegan lentil stew is best served warm and I like to eat it with a side of white rice and avocado. It’s great with cauliflower rice too, and if not vegan, then some sour cream is also a really nice addition.
Recipe Notes and Tips
- This slow cooker lentil stew can be stored in the refrigerator for up to one week or frozen in individual containers for up to three months.
- Do stir the stew every couple of hours so that the lentils cook through evenly.
- I prefer to use brown or green lentils for this recipe as red lentils can get a little mushy, though they will still taste great!
More Slow Cooker Recipes
- Slow Cooker Roasted Pork Shoulder (Pernil)
- Slow Cooker Turkey Sweet Potato Chili
- Slow Cooker Chicken Noodle Soup with Yuca
- Slow Cooker Shredded Beef
Slow Cooker Lentil Stew (Vegan)
Author:Ingredients
- 1 large yellow onion chopped
- 1 red bell pepper chopped
- 2 celery stalks chopped
- 5 garlic cloves minced
- 2 carrots sliced
- ¾ pounds small potatoes cut in half
- 2 tablespoons cilantro roughly chopped
- 1 tablespoon stuffed olives
- 2 cups dried lentils
- 1 tablespoon dried oregano
- 1 ½ teaspoon ground cumin
- 1 ½ teaspoon smoked paprika
- ¾ teaspoon ground black pepper
- 1 ½ teaspoon salt more to taste
- ½ teaspoon red pepper flakes optional
- 1 box (32 oz) vegetable stock
- 2 cups of water
Instructions
- Place all the ingredients in the slow cooker.
- Cover and cook on high for about 4 hours or 6 hours on low. Please note that times may vary depending on your slow cooker.
- Gently stir occasionally during the cooking process.
- Serve warm with a side of white rice and avocado.
Notes
- This slow cooker lentil stew can be stored in the refrigerator for up to one week or frozen in individual containers for up to three months.
- Do stir the stew every couple of hours so that the lentils cook through evenly.
- I prefer to use brown or green lentils for this recipe as red lentils can get a little mushy, though they will still taste great!
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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