Go Back
As the temperatures drop and the leaves begin to change, there's nothing quite like a warm bowl of stew to comfort the soul. Enter the Hearty Crockpot Lentil Stew, a nourishing dish that offers both warmth and satisfaction on those chilly days. This recipe is designed for ease of preparation, making it an ideal choice for busy families, health-conscious individuals, or anyone seeking a wholesome meal without spending hours in the kitchen.

Crockpot Lentil Stew

Warm up your chilly evenings with a Hearty Crockpot Lentil Stew that's packed with flavor and nutrition. This easy-to-make recipe combines protein-rich lentils with a medley of colorful vegetables, all simmered to perfection in your crockpot. Ideal for busy families and health-conscious eaters, this stew is not only comforting but also versatile, allowing you to adapt it with seasonal ingredients or spices. Enjoy a nourishing meal that warms the soul!
Print Recipe Pin Recipe

Ingredients
  

1 cup dried green or brown lentils, thoroughly rinsed and drained

1 medium onion, finely diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

1 red bell pepper, chopped into bite-sized pieces

1 medium zucchini, chopped

1 cup diced tomatoes (canned or fresh)

4 cups vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

Salt and freshly cracked pepper, to taste

2 tablespoons olive oil

1 tablespoon apple cider vinegar (optional, for a tangy finish)

Fresh parsley, chopped, for garnish

Instructions
 

Prepare the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for approximately 3-4 minutes, or until the onion becomes translucent. Stir in the minced garlic, diced carrots, and celery, and cook for an additional 3-4 minutes until they soften slightly. Once done, remove the skillet from heat.

    Combine Ingredients in Crockpot: In the base of your crockpot, layer the rinsed lentils followed by the sautéed vegetable mixture. Then, add the chopped red bell pepper, diced zucchini, and diced tomatoes to the mix.

      Season the Stew: Pour the vegetable broth over the combined ingredients in the crockpot. Sprinkle in the ground cumin, smoked paprika, dried thyme, and season with salt and black pepper to taste. Finally, toss in the bay leaf to enhance the stew’s flavor profile.

        Cook in the Crockpot: Cover the crockpot with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the lentils and vegetables achieve a tender consistency.

          Finishing Touches: After the cooking time is complete, stir in the apple cider vinegar if using, which will add a delightful brightness to the dish. Taste and adjust the seasoning with additional salt and pepper if needed. Remember to remove the bay leaf before serving.

            Serve and Enjoy: Ladle the hearty stew into individual bowls, garnishing each serving with freshly chopped parsley. This stew pairs wonderfully with crusty bread or served over fluffy rice, making for a satisfying and nourishing meal.

              Prep Time, Total Time, Servings: 15 minutes | 6-8 hours | Serves 6