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 minutes mins
Cook Time4 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 232kcal
- 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