This slow cooker lentil stew is the perfect recipe for keeping your belly warm this winter! Whether you’re looking for a hearty meal to satisfy the whole meal or like to do bulk meal prep, this dish has you covered! Full of protein and vibrant with veggies, you may find yourself coming back for more of this stew throughout the year. Feel free to adapt as you’d like and turn the spice level up or down, depending on how much you can take!
Lentils are a staple ingredient in vegan diets due to their high protein content and simple preparation requirements. They’re perfect for soups and this slow cooker lentil stew but also pair wonderfully with rice, potatoes, pasta, avocados, and many other kinds of food. Naturally high in protein (they’re made up of 25% protein!), lentils are also an excellent source of iron, folate, manganese, B vitamins, and antioxidants. Lentils are also free from gluten and are very economical to consume!
There are many different lentils to choose from! Green, brown, and French (Puy) lentils are ideal for stews while red and yellow lentils are great for making dal. We’d just recommend that you steer clear of using black beluga lentils in soups since they’re best suited for salads and caviar substitution!
This stew pairs beautifully with a variety of side dishes! Here are just a few ideas of how you can enjoy your slow cooker lentil stew:
Your lentil stew will keep about 4-5 days in the fridge when stored in an airtight container. You could also freeze your stew for up to six months! Just note that brown lentils hold more water so if you’re already planning to freeze your stew, you may want to be careful not to let the lentils cook too thoroughly.
Recipe for Slow Cooker Lentil Stew from The Super-Easy Vegan Slow Cooker Cookbook by Toni Okamoto. Photo by ©Sporrer/Skowronek/Stockfood. Article edited by Amanda Meth. Please note that this article may contain affiliate links which support our work at World of Vegan.