Hearty Crockpot Vegetable Lentil Stew
This hearty crockpot vegetable lentil stew is a comforting and nutritious meal, perfect for a cold day. Packed with vegetables and protein-rich lentils, it's a delicious and easy one-pot recipe.
Equipment
- large skillet
- slow cooker
Ingredients
Stew
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 (28 ounce) can crushed tomatoes
- 6 cups vegetable broth
- 1.5 cups brown or green lentils rinsed and picked over
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- 1 cup frozen peas (or fresh, if preferred)
- 2 cups fresh spinach roughly chopped
Optional for serving
- fresh parsley
- crusty bread
- plain yogurt or sourdough cream a dollop of
Instructions
Preparation
- In a large skillet, heat olive oil over medium heat, then sauté chopped onion, carrots, and celery for 5-7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
Cooking
- Transfer sautéed vegetables to the slow cooker; if skipping sauté, add raw vegetables and garlic directly.
- Pour in crushed tomatoes and vegetable broth, then add rinsed lentils, bay leaf, dried thyme, and dried rosemary, stirring gently to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until lentils are tender and vegetables are soft.
- About 30 minutes before serving, stir in frozen peas and fresh spinach; residual heat will cook the peas and wilt the spinach.
- Remove the bay leaf, then season the stew with salt and freshly ground black pepper to taste, stirring well.
Notes
For extra flavor, don't skip the optional sautéing step for the aromatics. This stew reheats well and is even better the next day! Adjust seasonings to your preference and consider adding a squeeze of lemon juice at the end for brightness.