Slow Cooker Lentil & Veggie Stew

4.50 from 8 votes

You'll love this dish that's full of protein!

slow cooker lentil stew

I’m always on the lookout for new gluten-free, vegetarian friendly recipes. So, when I came across this Slow Cooker Lentil and Veggie Stew, I had to try it. Stews are typically viewed as a winter food, but this recipe is so good, I could eat it any time of the year. It’s hearty and filling enough to be a winter warmer, but the vegetables keep things feeling light for those spring and summer days. It’s a unique, meatless stew that’s super filling because it’s full of plant-based protein!

Lentils make a perfect meat replacement for vegetarian soups and stews. Gram for gram, they have more protein than beef and they’re significantly less expensive, too! When cooked, they break down and create a crumbly texture (just like ground beef), which is why we use them a lot in vegetarian and vegan “meatloaf” recipes. They’re also high in fiber, so you’ll get 11 grams of protein and fiber for every serving of this tasty Slow Cooker Lentil and Veggie Stew!

Soup versus Stew

At the end of the recipe, we give you the option to adjust the liquid for more or less thickness. If you follow the recipe exactly as its stated, it will turn into a very thick, hearty stew. That’s just how we like our Slow Cooker Lentil and Veggie Stew, so we think it’s perfect! But, some people prefer more or less liquid, so we want to clear one thing up.

What’s the difference between a soup and a stew? Well, they’re both a combination of vegetables, fish, or meats cooked in a flavorful liquid. The major difference is that stews generally contain less liquid than soups. In a stew, the solid parts of the meal (the chunky vegetables and meats, if any) are the focus, whereas the broth is generally the focus of a soup.

We consider this recipe a stew because the lentils soak up most of the liquid as they cook. That creates a thick and chunky consistency, which we find perfectly hearty and warming. Sometimes in the summertime, we like our stew thinner, though. If you tend to prefer more liquid in your soup, feel free to reduce the lentils to 3/4 cup or 1/2 cup, or add additional tomato juice or vegetable broth.

Looking for other stew recipes? Check out our Slow Cooker Rosemary Lentil Stew. Or, if you love the idea of simple slow cooker dinner prep, try our Easy Tomato and Basil Slow Cooker Stew.

4.50 from 8 votes

Slow Cooker Lentil & Veggie Stew

This stupendous stew is full of hearty and rich ingredients that are slow-cooked to make this an easy and delicious meal.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Yield 8 people
Serving Size 1.5 cups
Course Dinner, Lunch, Soup
Cuisine Universal
Author SkinnyMs.


  • 1 cup whole kernel corn frozen or fresh
  • 1 red potato large, cut into 1 inch cubes
  • 4 carrots sliced
  • 1/2 cup sweet onion diced
  • 2 celery stalks sliced into 1/2 inc pieces
  • 1 cup green beans fresh or frozen, broken into 1 inch 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 low-sodium
  • 3 cups vegetable broth low-sodium, optional chicken broth
  • 1 cup lentils dry


  • 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.

Nutrition Information

Serving: 1.5cups | Calories: 221kcal | Carbohydrates: 42g | Protein: 11g | Fat: 2g | Sodium: 312mg | Fiber: 11g | Sugar: 7g |
SmartPoints (Freestyle): 6
Keywords dairy-free, Gluten-Free, Plant-Based, Slow Cooker, Vegetarian

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

Don’t miss out on the latest and greatest from Skinny Ms… Be sure to subscribe to our newsletter. You can also follow us on our Facebook page or Pinterest for tasty recipes, clean eating tips, and healthy lifestyle resources.

For more delicious and nutritious recipes from Skinny Ms., check out our Skinny Ms. Recipe Collection of 101 Fan Favorites.

Do you have a favorite Skinny Ms. recipe? We’d love to hear about it. Tell us what you think in the comments section below.

This post may include affiliate links.


The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny


  1. 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 🙁 

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

  2. 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)

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

    2. 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. 

  3. 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!!

  4. 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!!!!

  5. 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!!!!

  6. 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!!

  7. 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!

      1. I cooked it in the slow cooker this weekend, as did a colleague of mine. All of the broth got absorbed very early on. Added double broth what the recipe called for in attempt to “save it”. . It would have never survived 4-6 hours. It was mush by the time the 4 hour mark rolled around. Flavor profile = yes! I will try it again in the pot on the stove some day. My colleague experienced the same result. We are both big crock pot cookers so that’s why we went that direction and based on your comment above. Otherwise, your recipes rock!

        1. Hi Holly, did you add the lentils at the beginning of the recipe? Lentils should only be added for the last hour of cooking as stated in the recipe.

  8. 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.

        1. 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.

  9. 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.

  10. 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!

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

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

  11. 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!

  12. 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!

  13. 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.

  14. 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!

  15. Pushing 90 degrees today, so naturally I’m making this stew XD Second time doing it, hubby (who doesn’t really care for veggies) RAVED about it last time. I found the lentils to be pretty crunchy, but it was also my first time cooking with lentils so I might just not know anything about them?? Trying canned lentils this time to see if that helps the texture for me.

    1. If you’re using dry lentils make sure to rinse them first. You can also soak them for a while before cooking them so they’re not crunchy. If needed, feel free to cook the stew a little longer!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating