Vegetarian Lentil Stew in a bowl with crusty gluten free bread on the side.

Slow Cooker Lentil Stew

This Slow Cooker Lentil Stew recipe is filled with healthy, hearty vegetables and best of all, it’s simple thanks to the slow cooker!

4.5 from 2 votes
Vegetarian Lentil Stew in a bowl with crusty gluten free bread on the side.
Print Recipe

Slow Cooker Lentil Stew

Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course, Soup
Servings: 4 servings
Calories: 649kcal
Author: Gina Fontana

Ingredients

  • 1 cup (190 g) red lentils
  • 1 cup (190 g) green lentils
  • 32 ounces (1 L) vegetable broth
  • 2 cups (248 g) chopped zucchini
  • 2 large tomatoes , chopped
  • 4 stalks celery , diced
  • 3-4 cups (168-224 g) mustard greens
  • 2 cups (about 0.5 lb or 290 g) purple baby potatoes or other petite potatoes, diced
  • 1 (15-ounce/425-gram) can chickpeas, drained
  • 1 (13.6-ounce/403-milliliter) can coconut milk
  • 1 tablespoon (3 g) Italian seasoning
  • 2 tablespoons (8 g) nutritional yeast
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) onion powder
  • 1 teaspoon (6 g) kosher or fine sea salt, more to taste if desired
  • ½ teaspoon (1.2 g) freshly ground black pepper, more to taste if desired

Optional Garnishes:

  • Parmesan cheese (or vegan Parmesan cheese)
  • Hemp seeds

Instructions

  • Rinse and drain the lentils in a fine mesh strainer according to package directions, usually until the water runs clear.
  • Use a 6-quart slow cooker. Add the vegetable broth and the lentils. Add the vegetables to the slow cooker, along with the chickpeas, coconut milk, and all the spices. Stir to combine.
  • Cook on high for 4-6 hours. Serve garnished with vegan parmesan cheese and hemp seeds.

Notes

  • If you like crisper veggies, you can set aside half the zucchini, tomatoes, and celery and sauté them in a skillet with olive oil and add to the stew upon serving.
  • If you're making this recipe on the stovetop, cook the lentils according to package directions and then add all the ingredients to a large stock pot. I would sauté the vegetables prior to adding to the stockpot and let the stew simmer on low until most of the liquid is absorbed and it's more of a stew consistency as opposed to a soup, although I bet it would be great as soup, too! (Recipe has not been tested this way.)

Nutrition

Nutrition Facts
Slow Cooker Lentil Stew
Amount Per Serving
Calories 649 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 19g95%
Sodium 1561mg65%
Potassium 2098mg60%
Carbohydrates 86g29%
Fiber 35g140%
Sugar 9g10%
Protein 32g64%
Vitamin A 2630IU53%
Vitamin C 70mg85%
Calcium 183mg18%
Iron 13mg72%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was featured in Simply Gluten Free Magazine. Get your subscription to the magazine and never miss an issue!

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Celery Chickpeas Coconut Milk Gina Fontana Lentils Potatoes Stew Tomatoes Vegetables Zucchini
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