Slow Cooker Lentil Stew

This slow cooker lentil stew is here to make dinner practically effortless. Just dump in the veggies, lentils, and spices, then let it do its thing. With a hit of harissa and curry for bold flavor, this isn’t your average stew. Toss in some sausage if you’re feeling fancy, or leave it veggie-packed and call it a day.

Here is Why This Lentil Stew Recipe Works

The Ingredients

• Pantry: Olive oil, lentils, chicken broth, crushed tomatoes
• Spices and Seasonings: Harissa powder or paste, curry powder, ground ginger, ground cardamom, cinnamon, salt, cayenne pepper, bay leaves
• Produce: Onions, red bell peppers, celery, garlic, cauliflower, carrots, sweet potatoes, spinach, lemon
• Meat (Optional): Chicken sausage, Andouille sausage, or cubed raw chicken, beef, or lamb

Variations 

Tips for Success

• Harissa can vary in heat, so if you’re unsure, start with half the amount, then add more to taste once the stew is cooked.
  
• If you have a few extra minutes, sautéing the onions, peppers, and celery with the spices really brings out their flavors before adding them to the slow cooker.
  
• Stir in the lemon juice just before serving for the best brightness. It’ll make the flavors pop without getting lost in the long cooking process.
  
• Feel free to swap in your favorite vegetables! Zucchini, butternut squash, or even green beans work well in this stew.
  
• his stew freezes beautifully, so consider making extra and freezing individual portions for quick, cozy meals on busy days.

Serving Suggestions

While the slow cooker works on the lentil stew, here are some side dishes to consider. 

• Bread: A loaf of freshly baked sourdough bread would be perfect for sopping up the flavorsome broth.
• Rice or Quinoa: Serve the stew over a bed of coconut rice, sprouted brown rice, or quinoa
• Fresh Salad: A simple Caesar salad

Storage and Reheating

• In the fridge: Store in a sealed container, and it will last up to 3 days in the fridge.
• Freezing: Allow stew to cool completely before transferring into an airtight container and freezing for up to 3 months. Thaw overnight in the refrigerator.
• Reheating: Reheat on the stovetop over low heat with a splash of water or broth as needed. If reheating in the microwave, be sure to cover with a lid and stir frequently. You can also heat the stew in the crockpot. 

More Soup and Stew Recipes

• Crock pot beef stew with onion soup
• Instant Pot 15 bean soup
• Instant Pot lentil soup
• Slow Cooker Beef barley soup

Lentil Stew in the Slow Cooker

This slow cooker lentil stew is the ultimate hands-off comfort meal. Rich in flavor, easy to customize, and perfect for batch cooking. Ideal for chilly nights, it’s a warm, hearty dish you’ll want to make on repeat all season long!

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Slow Cooker Lentil Stew

This hearty Lentil Stew is a comforting blend of lentils, fresh vegetables, and aromatic spices. Slow-cooked to perfection, it's an ideal meal for busy weeknights or cozy weekends.

Optional meat additions like chicken or sausage make it versatile for all eaters. See the notes if you want to add meat. Finish with a splash of lemon juice for a refreshing twist.

The soup will get thicker the next day and it will be even more flavorful.

4.66 from 20 votes

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Prep Time: 15 minutes minutes

Cook Time: 5 hours hours

Total Time: 5 hours hours 15 minutes minutes

Servings: 14 servings

Calories: 153kcal

Author: Dahn Boquist

Ingredients

• 2 teaspoons olive oil
• 2 medium onions diced
• 2 red bell peppers chopped
• 2 celery stalks chopped
• 4 cloves garlic minced
• 2 tablespoons harissa paste or powder
• 1 tablespoon curry powder
• 1-½ teaspoons salt
• 1 teaspoon ground ginger
• 1 teaspoons ground cardamom
• ½ teaspoon cinnamon
• ½ teaspoon ground cayenne pepper
• 2 cups lentils
• 2 cups chopped cauliflower
• 4 large carrots diced
• 1 large sweet potato peeled and diced
• 8 cups chicken broth
• 1 14-ounce can crushed tomatoes
• 2 bay leaves
• 4 cups chopped fresh spinach
• juice of 1 to 2 lemons

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Instructions

• If you have time, this step will develop the flavors in the spices. Otherwise, skip to step 2. Heat olive oil in a large skillet over medium heat.

  Add onions, red peppers, and celery, and cook for about 5 minutes. Add garlic, harissa, curry, ginger, cardamom, salt, cinnamon, and cayenne, and cook for 2 more minutes until fragrant.
• Transfer the spice and onion mixture to a slow cooker. Toss in the lentils then add the cauliflower, carrots, sweet potato, broth, tomatoes, and bay leaves.

  Stir to combine. Cover and cook until the lentils are tender, about 4 to 5 hours on high or 8 to 9 hours on low.
• In the final 20 to 30 minutes of cook time, remove the bay leaves and stir in the spinach and chicken sausage (if using). Season with salt and pepper if needed. Just before serving stir in the lemon juice.

Notes

Not all brands of harissa are the same. Some brands of harissa powder or paste are much spicier than others. If you are not sure how much of a kick your spice blend has, start with half the amount listed and add more if desired.

Adding meat: You can add 1 pound of cubed raw chicken, beef, or lamb along with all the veggies in step 2. If you use precooked meat like chicken sausage or Andouille sausage, add precooked meat during the last 30 minutes so it doesn't get dry and tough.

Nutrition

Serving: 1 | Calories: 153kcal | Carbohydrates: 23g | Protein: 11g | Fat: 2g | Sodium: 633mg | Fiber: 10g

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