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Slow cooker lentil stew
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4.50 from 8 votes
SkinnyMS

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 Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Course: Dinner, Lunch, Soup
Cuisine: Universal
Keyword: dairy-free, Gluten-Free, Plant-Based, Slow Cooker, Vegetarian
Servings: 8 people
Calories: 221kcal
Author: Gale Compton

Equipment

  • Minimum slow cooker size: 4 quarts

Ingredients

  • 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

Instructions

  • 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.