Slow Cooker Lentil & Veggie Stew

Slow Cooker Lentil & Veggie Stew

This gluten-free, vegetarian friendly recipe is delish anytime of the year! Stews are typically viewed as a winter food, but our lentil and veggie stew recipe can be enjoyed during any season. It’s a unique meatless stew that’s full of protein and very filling.

Looking for other stew recipes? Check out our veggie pot pie stew. Love the idea of simple slow cooker dinner prep? Try our slow cooker macaroni and cheese.

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Easy & Delicious Dinner Ideas For Busy Families on a Budget

Slow Cooker Lentil & Veggie Stew

Slow Cooker Lentil & Veggie Stew

Yields: 8 servings | Serving size: 1 1/2 cups | Calories: 221 | Total Fat: 2 g | Saturated Fats: 0 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 312 mg | Carbohydrates: 42 g | Dietary fiber: 11 g | Sugars: 7 g | Protein: 11 g | SmartPoints: 7 |

Ingredients

  • 1 cup frozen or fresh whole kernel corn
  • 1 large red potato, cut into 1” cubes
  • 4 carrots, sliced
  • 1/2 cup diced sweet onion
  • 2 stalks celery, sliced into 1/2” pieces
  • 1 cup (fresh or frozen) green beans, broken into 1” pieces
  • 1/2 teaspoon paprika
  • 1/2 teaspoon black pepper
  • Kosher or sea salt to taste
  • 1 1/2 cups tomato juice, low sodium (optional V-8 Juice low-sodium)
  • 3 cups vegetable broth, low sodium (optional chicken broth)
  • 1 cup (dry) lentils

Directions

Add all of the above ingredients, except lentils, to the slow cooker, stir to combine. Cover and cook on low 8 to 10 hours. Add lentils the last hour of cooking time. Feel free to add or substitute your favorite vegetables.

Tip: Adjust the liquid for less or more thickness. First, try adding 1 cup each tomato juice and 1 cup vegetable broth. Remember, the slow cooker does not allow for much evaporation, so the amount of liquid you add initially will be about the same toward the end of the cooking cycle. It's easier to add liquid than to remove it. We like ours fairly juicy so we add the full amount and sometimes even more.

Minimum slow cooker size 4 quarts.

http://skinnyms.com/slow-cooker-lentil-veggie-stew/

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43 Comments on "Slow Cooker Lentil & Veggie Stew"

  1. Magayrose  July 14, 2012

    I tried making this today. I added a small zucchini but adjusted the amount of liquid needed. It ended up more like a stew than a soup 🙁 

    Reply
    • Magayrose  July 14, 2012

       I'd strongly suggest lowering the amount of lentils to 1/2 a cup. Just my opinion. Tasted great though! :

      Reply
    • Skinny Ms.  July 15, 2012

      Magayrose,

      Thanks for your feedback. Glad you like the taste.

      Reply
    • Hunter Hampton  November 7, 2013

      It is a stew.

      Reply
  2. kim davies  July 18, 2012

    Just wanted to thank you so much for sharing nutritious gluten free dishes. I am trying this out today (I love soup all year round and love crockpot dishes)

    Reply
    • Skinny Ms.  July 18, 2012

      Kim, Well thank-you! We certainly appreciate your feedback. Would love to hear how the recipe turns our for you!

      Reply
    • kim davies  July 18, 2012

      This was great–I loved it . I used V8 instead of tomato juice and I used a good quality vegetable bullion (dried that you add the water to). I used 3/4 cup of lentils and did have to add more V8 juice–my hubby likes it thick, but it was a little too thick so your recipe is probably about right.  I did add about a teaspoon of Worcestershire sauce. 

      Reply
      • Skinny Ms.  July 19, 2012

        Kim, I use V8 sometimes too. We're so glad you and your hubby enjoy the stew! 😀

        Reply
  3. Jberry622  July 25, 2012

    I have this in the slow cooker now! The whole house smells great!  I too used V8 juice and chicken broth instead of vegetable. Can't wait to eat it!!

    Reply
    • Skinny Ms.  July 26, 2012

      Jberry622, Yum…I can almost smell the stew. Keep us posted! 🙂

      Reply
  4. Michelle Steinberg  July 26, 2012

    I cant wait to try this!  looks excellent and so easy!

    Reply
  5. D_adams45304  July 26, 2012

    I have been looking for a great lentil soup recipe…and this one is my favorite so far. The added bonus – it uses a slow cooker!!!!

    Reply
  6. Jessica Czapla  July 26, 2012

    Mmm, can't wait to try this!  I have a bag of lentils I didn't have any plans for until now.

    Reply
  7. Smurphy44441  July 26, 2012

    Can't wait to try this recipe.

    Reply
  8. Smurphy44441  July 26, 2012

    I tried this, and liked it. Will make it again.

    Reply
  9. Michelle Steinberg  July 26, 2012

    I cant wait to try this!  looks excellent and so easy!

    Reply
  10. D_adams45304  July 26, 2012

    I have been looking for a great lentil soup recipe…and this one is my favorite so far. The added bonus – it uses a slow cooker!!!!

    Reply
  11. Cheryl Anglin  August 10, 2012

    I am changing my exercising, eating, cooking habits and try to include a new vegan or vegetarian recipe every week, this was a huge hit with my roommate and I! I will definitely make it again and was excited to add it to my soup file as a new favorite. Thank you for your great recipes!!

    Reply
  12. Sunnyrains  August 12, 2012

    Can't wait to make this for my kids:)

    Reply
  13. Amy Bruno  September 9, 2012

    I made this today and it is so good…and healthy! I did add a little bit more lentils and a little more tom juice and veggie broth because I wanted a little bit more liquid in it. Really great and I love your site and that you have plenty of vegetarian recipes!

    Reply
  14. Skinny Ms.  September 11, 2012

    Amy, Thank you so much. Another vegetarian/vegan recipe in the slow cooker now! 🙂

    Reply
  15. Amy  September 12, 2012

    Hello! What type of lentils are best to use for this recipe?

    Reply
    • Skinny Ms.  September 13, 2012

      Amy, I used either brown or green…either will work.

      Reply
  16. bri  October 3, 2012

    Can I cook it on high for four hours?

    Reply
  17. Penny Deasy  October 30, 2012

    I think I'll use a sweet potato vs. red potato. Can't wait to try this!

    Reply
    • Skinny Ms.  October 31, 2012

      Penny, Great idea…I've use sweet potatoes sometimes myself and they are yummy!

      Reply
  18. Chris  November 13, 2012

    Very tasty, but not like it looks in the picture. It’s basically tomato soup with veggies and lentils. I will make it again, but next time I’ll use only vegetable broth, no tomato juice.

    Reply
  19. Dobie  January 8, 2013

    Can red lentils be used?

    Reply
    • Skinny Ms.  January 9, 2013

      Dobie, Definite!! I use red lentils sometimes…so healthy!

      Reply
      • Dobie  January 9, 2013

        What did/can you serve with this stew?

        Reply
        • Skinny Ms.  January 10, 2013

          Dobie, Taste amazing with half a healthy sandwich. Otherwise, I eat by itself since it has the protein (lentils) and complex cards from the veggies.

          Reply
  20. Sara  January 12, 2013

    Just made this lentil & veggie soup! It turned out great! The lentils turned out al denta…so I recommend adding lentils about 40 to 45 minutes if you like softer lentils. I also added a cup more of broth and v8 juice.

    Reply
    • Skinny Ms.  January 13, 2013

      Sara, Thanks so much for the tips! Glad you enjoyed. 🙂

      Reply
  21. Jill  January 15, 2013

    In your instructions, you say, "Add lentils the hour of cooking time." Could you please explain what that means? The last hour of cooking time? One hour? Thanks!

    Reply
    • Skinny Ms.  January 15, 2013

      Jill, If a recipe says to cook 5-6 hours, add the lentils the last hour and continue cooking one additional hour.

      Reply
      • Jill  January 16, 2013

        Thank you – you may want to add the word "last" before "hour of cooking" to prevent others from being confused. 🙂

        Reply
  22. jduregger  March 17, 2013

    I made this earlier in the week and everyone LOVED it (including all three kids). I added extra broth (1/2 chicken and 1/2 vegetable) and some frozen lima beans. I used red lentils. I will definitely make this again!

    Reply
  23. Penny T.  March 19, 2013

    I love this recipe. I used only vegetable broth and did not use any tomato juice. I was able to sneak in some organic spinach and dried seaweed with no complaints. I did not have any corn. Spices were perfect. I will make this again and again. Thanks!

    Reply
  24. Vibeke  April 17, 2013

    Hi. Thank you for so many wonderful recipes! 😀

    I made this tonight for supper but did it in 30 minutes on the stove. I used canned lentils, 1 tsp. paprika, 1 tetra pack Pomi pureed tomatoes and 2 cups of broth. It came out wonderfully.

    Reply
  25. Mandy L.  October 24, 2013

    Excellent. 🙂 Thanks for a new favorite! We enjoyed the first batch so much that we went out and bought ingredients to make a double recipe again.

    We have a hard time finding veggie broth, so we substituted chicken broth, and the second time we even added some cooked ground turkey when the lentils went in and it was even better!

    Reply

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