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Hearty Vegan Crockpot Lentil Stew: Easy, Delicious, and Perfect for Busy Days
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Yasi Marin
By Yasi Marin

Hearty Vegan Crockpot Lentil Stew: Easy, Delicious, and Perfect for Busy Days

1 step
Prep:15minCook:3h
Warm up with this **Hearty Vegan Crockpot Lentil Stew** — a delicious, nutritious meal that's perfect for any day! Packed with protein-rich lentils, vibrant vegetables, and aromatic spices, this easy slow-cooker recipe requires minimal prep and fills your home with comforting aromas. Just set it and forget it for a wholesome dinner that's ready when you are. Perfect for busy lifestyles, meal prep, or anyone looking to enjoy a tasty, plant-based meal without the hassle. Dive into a bowl of flavourful goodness today!
Updated at: Sun, 01 Sep 2024 01:55:29 GMT

Nutrition balance score

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Ingredients

4 servings

1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
1 cupdried green lentils
or brown, or kale
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
1onion
rinsed
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
garlic
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
3carrots
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
2celery stalks
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
1bell pepper
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
1zucchini
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
tomatoes
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
4 cupsvegetable broth
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
1 teaspoonground cumin
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
1 teaspoonsmoked paprika
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
½ teaspoondried thyme
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
½ teaspoondried oregano
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
¼ teaspoonblack pepper
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
2 cupfresh spinach
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
1 tablespoonlemon juice
1 cup dried green or brown lentils, rinsed • 1 onion, diced • 2 cloves garlic, minced • 3 carrots, chopped • 2 celery stalks, chopped • 1 bell pepper, diced • 1 medium zucchini, chopped • 1 can (400g) diced tomatoes • 4 cups vegetable broth • 1 teaspoon ground cumin • 1 teaspoon smoked paprika • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • 1/4 teaspoon black pepper • Salt, to taste • 1 bay leaf • 2 cups fresh spinach or kale, chopped • 1 tablespoon lemon juice • Fresh parsley, chopped (for garnish)
Fresh parsley
chopped, for garnish

Instructions

Step 1
1. Prepare Ingredients: • Dice the onion, mince the garlic, chop the carrots, celery, bell pepper, and zucchini. 2. Add to Crockpot: • Place the lentils, onion, garlic, carrots, celery, bell pepper, zucchini, diced tomatoes (with juice), vegetable broth, cumin, smoked paprika, thyme, oregano, black pepper, and bay leaf into the crockpot. 3. Cook: • Cover and cook on (low) for 6-8 hours or on (high) for 3-4 hours, until the lentils and vegetables are tender. 4. Finish: • About 15 minutes before serving, stir in the chopped spinach or kale and lemon juice. Cook until the greens are wilted. 5. Serve: • Remove the bay leaf, and ladle the stew into bowls. Garnish with fresh parsley

Notes

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