Classic Crockpot Vegetable Lentil Stew
A hearty and wholesome Classic Crockpot Vegetable Lentil Stew, perfect for a comforting meal. This stew is packed with vegetables and protein-rich lentils, cooked slowly to perfection.
Equipment
- Crockpot
- Skillet
- Knife
- Cutting board
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 14.5 ounce can diced tomatoes undrained
- 1 cup brown or green lentils rinsed
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- 1 bay leaf
- 0.5 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 2 medium potatoes peeled and diced
- 2 cups fresh spinach roughly chopped
- 1 tablespoon fresh parsley chopped (for garnish, optional)
- Lemon wedges (for serving, optional)
Instructions
Preparation
- Optionally, sauté onion, carrots, and celery in olive oil for 5-7 minutes until softened, then add minced garlic and cook for another minute.
- Transfer sautéed vegetables (if used) to the slow cooker; add diced tomatoes, lentils, vegetable broth, thyme, oregano, bay leaf, cumin, salt, and pepper, stirring to combine.
- Place diced potatoes on top of the mixture in the slow cooker.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours until lentils and vegetables are tender.
- During the last 30 minutes, stir in fresh spinach until wilted, then remove the bay leaf and adjust seasonings as desired.
- Ladle the stew into bowls, garnish with fresh parsley if using, and serve hot with crusty bread or quinoa.
Notes
For a richer flavor, don't skip the sautéing step before adding the ingredients to the Crockpot. Adjust the seasoning at the end to your preference, and a squeeze of fresh lemon juice can brighten all the flavors. This stew freezes well for future meals.