Slow Cooker Lentil Stew–a comforting bowl of stew that can be make vegan or can be made with smoked sausage. Lentils simmer in the slow cooker all day and soak up all the flavors of the stew. The leftovers make a great lunch the next day too.
Get the Instant Pot Lentil Stew recipe here
Slow Cooker Lentil Stew
This lentil stew is super easy to make but tastes absolutely amazing! It’s a healthy dish that can easily be vegan and gluten free, if you desire. It’s made with simple and basic ingredients that you can find in your pantry and in your refrigerator. I was hoping to eat the leftovers the next day for lunch but my husband snatched them up and took them to work. Next time I make this I will double it so we can have more leftovers. I hope you give Slow Cooker Lentil Stew a shot!
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Slow Cooker Mashed Ranch Cauliflower
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What Slow Cooker Did You Use?
To make Slow Cooker Lentil Stew I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker. It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Lentil Stew
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low
- Total Time: -25928803.55 minute
- Yield: 6 servings 1x
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Pin RecipeDescription
A comforting bowl of stew that can be make vegan or can be made with smoked sausage. Lentils simmer in the slow cooker all day and soak up all the flavors of the stew. The leftovers make a great lunch the next day too.
Ingredients
- 1 yellow onion, diced
- 1 cup green or brown lentils
- 3 cups chicken broth or vegetable broth
- 2 tsp garlic powder
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground red pepper
- 1 (14.5 oz) can petite diced tomatoes
- 1 Tbsp tomato paste
- 1 large carrot, diced
- Optional: 10 ounces beef smoked sausage, sliced into quarter inch pieces
Instructions
- Add all ingredients to the slow cooker. Stir a bit.
- Cover and cook on low for 6-8 hours, or until lentils are tender.
- Remove lid. Salt and pepper to taste. Ladle into bowls and serve.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Stew
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe with sausage
- Calories: 267
- Sugar: 6 g
- Sodium: 837 mg
- Fat: 18 g
- Carbohydrates: 24 g
- Protein: 13 g
Keywords: vegan, gluten free
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
used to have a recipe for this using chicken backs that after you boiled the backs until they were tender, you pull the meat off and at to the lentils to cook.
sounds great!