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Lentil stew on a plate served with rice and avocado.
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4.84 from 12 votes

Slow Cooker Lentil Stew (Vegan)

A hearty and comforting slow cooker lentil stew made with onions, peppers, garlic, celery, carrots, potatoes, and lentils.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 232kcal
Author: Vanessa


  • 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


  • 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.


  • 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!


Calories: 232kcal | Carbohydrates: 43g | Protein: 14g | Fat: 1g | Saturated Fat: 1g | Sodium: 942mg | Potassium: 809mg | Fiber: 17g | Sugar: 5g | Vitamin A: 3558IU | Vitamin C: 28mg | Calcium: 62mg | Iron: 5mg