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This Crock Pot Lentil Veggie Stew is a wholesome family favorite. As the temperature drops, this hearty stew becomes a go-to for my busy family. It’s delicious, nutritious and requires minimal effort!
It’s been cold, rainy and — thankfully — really quiet here after the holidays, which means there’s plenty of time for me to make warm cozy soups to fill everyone’s belly. Even though I’ve been in less of a rush than usual, that doesn’t mean I’m not looking for ways to make life easier for myself in the kitchen. We love using lentils for an easy source of plant-based protein. When we’re not making this soup, we’re making Baked Farro with Lentils, Tomato and Mozzarella, Lentil Mushroom Bolognese or Smoky Red Lentil Stew!
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So, time once again to break out my crock pot! All I do is toss in some lentils, a few herbs and a mix of vegetables from the farmer’s market and serve it with a dollop of herbed goat cheese on top, which the kids love swirling in to their soup.
This recipe makes enough so that I can freeze half for cold, lazy nights when I don’t have any time to cook — which I anticipate happening quite a bit once school starts up again!
Crock Pot Lentil Veggie Stew
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 garlic cloves, minced
- 2 leeks, chopped (use only the white and light green part of the leek)
- 2 large carrots, chopped
- 3 celery stalks, diced
- 2 bay leaves
- 1 tablespoon fresh thyme
- 1 tablespoon kosher salt
- 8 cups vegetable broth
- 1 (32 ounce) can chopped tomatoes
- 16 ounces dried lentils
- 2 cups kale or swiss chard, chopped
Instructions
- Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
- Add the garlic and cook an additional minute.
- Place the onion mixture with the remaining ingredients in a crock pot and stir.
- Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
- Top with desired accompaniment and serve.
Notes
- * You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.
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To Diana: I also had the same issue with my crock pot. After 6 hours in the lentils were still inedible. Mine was also on high, I just think that lentils take a long time to cook, and if you want to speed up the process you could soak and even boil the lentils before adding them to the crock pot…. The best and fastest way to cook lentils is a pressure cooker.
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I love this recipe. I am not a fan of leeks, so i added more carrot and celery and cayenne pepper for a kick. SO YUM. Highly recommended. I also diluted the veggie broth a bit so it wasnt as potent. Would make a million times over, and is WAY quicker on the stove.
Recipe
I recently bought your cookbook and I love it! This was on the menu tonight along with your banana bread cake for dessert. This stew was DELICIOUS! I substituted fresh spinach for kale and also added some chopped cilantro and parsley and the result was outstanding. All the adults gobbled it up. Unfortunately the kids were not in an adventurous culinary spirit (grrr…) and there were no leftovers for me to offer them tomorrow. Thank you!
Hey Lady!
I made with half green and half red lentils, and it was delish, Either way im sure it will be yummy!
I made this before with green lentils but recently bought red. Does this alter the flavor much? Any tips!?
The flavor will not be drastically different! The red lentils have a nuttier flavor than the green. They also cook faster, so the final result will be a softer consistency.
Is it okay to use Red Lentils? I picked those up at the store and wanted to give them a try. However, I have made this before with Green lentils and loved it; I don’t want the flavor to drastically change with red. Any tips?
Lentil soup is the ONLY soup I can get my husband to eat. This was super yummy! Husband & daughters gobbled up every bite!
roasted potatoes…
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Made this tonight and it was great! My 18-month-old and 4-year-old gobbled it right up and my husband even said, “Mmm, I bet this is like what people used to make all the time before processed foods were invented.”
Also, I filled two large mason jars with the leftovers – we’ll be taking this in our lunches!
Thank you so much!