This Lentil and Vegetable Stew is a slow cooker treasure! Hearty lentils simmer with carrots, potatoes, and spinach in a savory broth. Packed with flavor and nutrients, it’s a cozy, healthy meal perfect for chilly days or busy schedules—serve with crusty bread for pure comfort in a bowl!
Recipe Tips and Tricks
- Rinse Lentils: Rinse green or brown lentils to remove debris—red lentils cook faster but soften more.
- Layer Veggies: Add delicate greens like spinach at the end to keep them vibrant.
- Flavor Boost: Sauté onion and garlic first if you’ve got time—deepens the taste.
- Thicken Naturally: Mash a few lentils at the end for a creamier texture.
- Check Liquid: Add extra broth if it thickens too much during cooking.
Why You’ll Love This Recipe
You’re going to absolutely adore this Lentil and Vegetable Stew—it’s a slow cooker hug that warms your soul and fills your belly! You’ll love how the crockpot transforms simple lentils and a garden’s worth of veggies—think tender carrots, hearty potatoes, and fresh spinach—into a rich, flavorful stew that’s as comforting as it is good for you. It’s the kind of dish that simmers away all day, building layers of savory goodness while you go about your life, then greets you with a steamy, wholesome bowl that feels like a reward.
Perfect for chilly evenings when you need something cozy, or busy days when you want a healthy meal without the fuss—this stew delivers big on taste and nutrition with almost no effort. Spoon it up with a chunk of crusty bread or a sprinkle of herbs, and you’ve got a plant-powered masterpiece that’s satisfying, versatile, and oh-so-easy to love. This recipe’s a keeper—pure, hearty bliss in every bite!
Lentil and Vegetable Stew
Hearty lentils and veggies in savory broth, slow-cooked—crockpot wholesome comfort!
Ingredients
- 1 ½ cups dry green or brown lentils, rinsed
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 large carrots, sliced
- 2 medium Yukon Gold potatoes, cubed
- 1 can (14.5 oz) diced tomatoes, with juice
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional, for depth)
- Salt and pepper to taste (about ½ teaspoon each)
- 2 cups fresh spinach (or kale), roughly chopped
- Fresh parsley, chopped (for garnish)
- Optional: crusty bread or rice for serving
Instructions
- Hey there, let’s whip up a Lentil and Vegetable Stew that’ll make your slow cooker the hero of the day! Grab your crockpot and toss in those rinsed lentils—green or brown ones are perfect for that hearty bite. Add the chopped onion, minced garlic, sliced carrots, and cubed potatoes—they’re about to turn into a veggie-packed wonder.
- Pour in the diced tomatoes with their juice and the vegetable broth, then sprinkle in the thyme, smoked paprika if you’re using it, plus salt and pepper—give it a big, cozy stir to mix all those wholesome flavors. Look at that colorful stew coming together already!
- Pop the lid on, set it to low for 8 hours (or high for 4 if you’re in a hurry), and let it simmer away—your kitchen’s going to smell like a warm, earthy hug! When it’s nearly done—about 10 minutes before serving—stir in the chopped spinach; it’ll wilt down perfectly in the hot broth. Give it a taste and tweak the salt or pepper if it needs a little love—the lentils should be tender and the veggies soft but not mushy.
- Ladle it into bowls while it’s steaming hot, sprinkle some fresh parsley on top for that green pop, and serve it up—maybe with a hunk of crusty bread or a scoop of rice if you’re feeling extra cozy. Grab a spoon and dive in—this is slow-cooked veggie bliss, straight from your crockpot!
Notes
- Add spinach at the end—keeps it fresh and green, not overcooked.
- If it’s too thick, stir in a splash of broth before serving.
- Perfect for meal prep—tastes even better the next day!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 145Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 167mgCarbohydrates 31gFiber 4gSugar 7gProtein 5g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Lentils: Green or brown hold their shape—dry, rinsed lentils are best; red lentils soften quicker.
- Carrots: Fresh, sliced carrots add sweetness—baby carrots save prep time.
- Potatoes: Yukon Gold or red potatoes stay firm—russets soften for a thicker stew.
- Spinach: Fresh leaves add green goodness—kale or Swiss chard swaps in easily.
- Onion: Yellow onion melts into the base—white or red works too.
- Garlic: Fresh minced cloves bring warmth—garlic powder subs in a pinch.
- Vegetable Broth: Low-sodium keeps it healthy—homemade adds depth.
- Tomatoes: Canned diced tomatoes with juice add tang—fresh diced work with extra broth.
Variations and Substitutions
This stew loves a remix! Swap green lentils for red or French lentils—adjust cooking time as red cooks faster. No spinach? Try kale, collards, or even frozen peas for a green boost. Trade potatoes for sweet potatoes or parsnips for a sweeter twist, or skip carrots for zucchini or celery. Want a kick? Add chili flakes, smoked paprika, or a splash of hot sauce. Gluten-free? It’s naturally there—just pair with GF bread. Boost protein with a can of chickpeas or a handful of quinoa tossed in early. For a creamier vibe, stir in coconut milk or a dollop of yogurt at the end. Serve over rice, with cornbread, or solo—this recipe bends to your pantry and cravings!
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days—flavors deepen!
- Freezer: Freeze in portions for up to 3 months; thaw in the fridge overnight.
- Reheating: Warm on the stovetop with a splash of broth, or microwave in bursts.
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