Spicy Slow Cooker Tomato-Lentil Stew

This spicy slow cooker tomato-lentil stew is easy to toss together using pantry ingredients, and it freezes beautifully. It’s flexible, too—mix it up by adding any veggies you have in the fridge, like broccoli, cauliflower, or green beans.

Course dinner, Lunch

Cuisine Italian

Keyword gluten-free stew, slow-cooker stew recipe, tomato lentil stew, vegan slow-cooker recipe, vegan stew

Prep Time 15

Total Time 15

Servings -8

Calories 318kcal

Author Toni Okamoto

Ingredients

2 cups dried brown lentils (or French or green lentils) rinsed
5 cups water
1 can crushed tomatoes
1 can diced tomatoes with juice
2 cups peeled and chopped russet potatoes
1 medium yellow onion diced
½ cup chopped carrots
½ cup chopped celery
2 tablespoons hot sauce
2 teaspoons minced garlic 4 cloves
2 teaspoons ground cumin
1 teaspoon chili powder
½ teaspoon ground coriander
¼ teaspoon smoked paprika
1 bay leaf
pinch cayenne pepper
4 cubes vegetable bouillon

Instructions

Combine the lentils, water, crushed tomatoes, diced tomatoes, potatoes, onion, carrot, celery, hot sauce, garlic, cumin, chili powder, coriander, paprika, bay leaf, cayenne pepper, and bouillon cubes in a slow cooker; mix well.
Cover and cook on low for 6 to 8 hours.
Remove the bay leaf, and serve.

Notes

If you don’t have bouillon cubes, you can use vegetable broth in place of water.

Nutrition