Slow Cooker Lentil Stew

How to Make Slow Cooker Lentil Stew

1. 1

   Step 1: Sauté the aromatics

   Heat the olive oil in a medium skillet over medium heat. Add the chopped onion, carrots and celery and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes; add the minced garlic in the final 60 seconds and cook until fragrant.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 mediumYellow onion, finely chopped
   • 2 mediumCarrots, sliced
   • 2 stalksCelery stalks, sliced
   • 3 clovesGarlic, minced
   
2. 2

   Step 2: Combine in the slow cooker

   Transfer the sautéed vegetables to the slow cooker. Add the rinsed lentils, vegetable broth, diced tomatoes, tomato paste and the spice blend (smoked paprika, cumin, bay leaf, salt and pepper). Stir to combine and scrape any browned bits from the skillet into the cooker for extra flavor.

   For this step

   • 2 cupsBrown (whole) lentils, rinsed
   • 6 cupsLow-sodium vegetable broth
   • 1 canCanned diced tomatoes (14.5 oz / 411 g)
   • 2 tbspTomato paste
   • 1 blendSpice blend: smoked paprika (1 tsp), ground cumin (1 tsp), bay leaf (1), kosher salt (1 1/2 tsp) and black pepper (1/2 tsp)
   
3. 3

   Step 3: Optional quick simmer

   If you prefer, bring the mixture to a brief simmer on the stovetop for 3–5 minutes to meld flavors and dissolve the tomato paste before transferring to the slow cooker; this step is optional but gives a slightly deeper flavor.
   
4. 4

   Step 4: Slow cook until tender

   Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the lentils are tender and the stew has thickened. Stir once halfway through cooking if possible to ensure even cooking.
   
5. 5

   Step 5: Finish and adjust seasoning

   Remove and discard the bay leaf. Taste and adjust salt and pepper as needed; for a thicker texture, mash about 1 cup of the lentils against the side of the cooker and stir to integrate. If you have lemon or fresh herbs on hand, a squeeze of lemon juice or a handful of chopped parsley brightens the stew.
   
6. 6

   Step 6: Serve and store

   Ladle the stew into bowls and serve with crusty bread or over rice for a heartier meal. Cool leftovers quickly and store in airtight containers in the fridge for up to 4 days, or freeze in portions for up to 3 months.
   

1. Heat the olive oil in a medium skillet over medium heat. Add the chopped onion, carrots and celery and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes; add the minced garlic in the final 60 seconds and cook until fragrant.
2. Transfer the sautéed vegetables to the slow cooker. Add the rinsed lentils, vegetable broth, diced tomatoes, tomato paste and the spice blend (smoked paprika, cumin, bay leaf, salt and pepper). Stir to combine and scrape any browned bits from the skillet into the cooker for extra flavor.
3. If you prefer, bring the mixture to a brief simmer on the stovetop for 3–5 minutes to meld flavors and dissolve the tomato paste before transferring to the slow cooker; this step is optional but gives a slightly deeper flavor.
4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the lentils are tender and the stew has thickened. Stir once halfway through cooking if possible to ensure even cooking.
5. Remove and discard the bay leaf. Taste and adjust salt and pepper as needed; for a thicker texture, mash about 1 cup of the lentils against the side of the cooker and stir to integrate. If you have lemon or fresh herbs on hand, a squeeze of lemon juice or a handful of chopped parsley brightens the stew.
6. Ladle the stew into bowls and serve with crusty bread or over rice for a heartier meal. Cool leftovers quickly and store in airtight containers in the fridge for up to 4 days, or freeze in portions for up to 3 months.