A hearty, simple slow-cooker vegetable and lentil stew that’s comforting, flavorful, and effortless to prepare.

It was a cold, gray day here in Southern California and I was feeling under the weather—sinus season strikes again. Days like that call for a warming pot of stew. Slow cooker soups and stews are wonderful because they fill the house with rich, inviting aromas as the ingredients simmer and meld. The smells tease you all day, and while you wait for the stew to finish, patience becomes part of the ritual.

Winter brings some of the best vegetables for a stew like this. Carrots add sweetness and texture, while hearty dinosaur (lacinato) kale contributes deep, dark greens. Celery root may not win any beauty contests, but its flavor is excellent in soups and roasted dishes. Mushrooms lend an earthy note that balances the tomato’s brightness. All these elements combine to make a slow cooker vegetable lentil stew that’s both satisfying and nourishing.

For this recipe you’ll want a medium to large slow cooker—about 4 quarts works well. I prefer chunky textures, so I chop most of the vegetables into generous pieces; if you like a finer texture, simply dice them smaller.

Yield: 4 to 6 servings

Slow Cooker Vegetable Lentil Stew

A hearty, easy-to-make slow cooker vegetable lentil stew that’s both comforting and full of flavor.

Prep Time
15 minutes

Cook Time
6 hours

Total Time
6 hours 15 minutes

Ingredients

• 2 cups leeks, chopped
• 1 cup carrots, chopped
• 1 cup celery root, chopped
• 1 1/2 cups celery, sliced
• 1 1/3 cups button mushrooms, sliced
• 1 1/2 cups kale (black/dinosaur), de-stemmed and chopped
• 3 cloves garlic, minced
• 1 cup dried red lentils
• 1 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 5 oz tomato paste
• 4 cups vegetable broth (low- or no-salt preferred)
• 3 cups water

Instructions

1. Combine all ingredients except the tomato paste, vegetable broth, and water in a large bowl and stir to mix. This helps keep lighter ingredients like mushrooms and leeks distributed rather than floating on top.
2. Transfer the mixture to a 4-quart slow cooker. Blend the tomato paste into the vegetable broth until smooth, then add the broth and water to the slow cooker.
3. Set the slow cooker on high and cook for 6–8 hours, depending on your appliance. Check the lentils and carrots for tenderness; when they’re soft, the stew is ready to serve.

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving:
Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram.

I should make this more often—it’s an easy, hands-off dinner that comforts on chilly nights. Next time I might try a slow-cooked casserole variation. Do you have favorite slow cooker or crock-pot recipes? I’d love to hear them.