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Nourish your body with this Vegan Slow-Cooked Lentil Stew, packed with protein-rich brown lentils, root vegetables, and aromatic herbs. Slow simmering allows flavors to meld into a thick, hearty stew that is naturally budget-friendly and gut-healthy. It is wholesome comfort food that feeds a crowd effortlessly.
Per serving
280kcal
Calories
15
Prep Time
15 min
Cook Time
420 min
Servings
6 people
Difficulty
easy
Protein
50g
Carbs
3g
Fat
14g
Fiber
6g
Sugar
Follow step-by-step with voice guidance.
1. Rinse brown lentils thoroughly under cold water and drain.
2. In a large slow cooker, combine rinsed lentils, diced onion, diced carrots, diced celery, diced potatoes, and minced garlic.
3. Add crushed tomatoes, vegetable broth, ground cumin, smoked paprika, dried thyme, salt, and black pepper.
4. Stir everything together until well combined.
5. Cover with lid and cook on low heat for 7 hours (or high for 4 hours) until lentils and vegetables are tender.
6. Stir in fresh baby spinach during the final 10 minutes until wilted.
7. Ladle warm stew into bowls and serve with crusty vegan bread.
Rinse Lentils: Always rinse lentils to remove debris before adding to slow cooker. Use Brown Lentils: Brown lentils hold their shape well during long slow cooking without turning mushy. Add Greens at End: Stirring spinach in at the end preserves its vibrant color and nutrients.
Red lentils break down and dissolve into mush during long slow cooking; brown or green lentils hold their shape.
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