Slow Cooker Vegetable Lentil Stew

It’s been a cold and dreary day here in Southern California, which matched my mood because I’m becoming sick. Ack! Damn sinuses, anyway, it is the perfect kind of day for a hearty soup to warm you up. I love slow cooker stews and soups because of the aroma they bring to your home as the flavors warm and meld together throughout the day. The scents almost tease you, leaving you wanting the soup to be done sooner; alas, you have to wait another three hours.

Winter has some of the most delicious vegetables to offer, among them are a few of my favorites for dishes like these. You can’t go wrong with carrots (my sister would disagree!), beautifully dark leaves of dinosaur kale, and although the celery root is one ugly edible, it’s taste brings a lot to soups and vegetable roasts. The mushrooms bring an earthy flavor while balancing with the sweetness of the tomato, there’s a lot of components to this stew and that’s what makes it delicious.

For this recipe, you will need a fairly large crock pot; mine is roughly 4 quarts. I like my soups chunky, so most of the veggies are chopped, if you’d like a finer texture, dice them.


  • 2 Cups Leeks, Chopped
  • 1 Cup Carrot, Chopped
  • 1 Cup Celery Root, Chopped
  • 1 1/2 Cup Celery, Sliced
  • 1 1/3 Cup Button Mushrooms, Sliced
  • 1 1/2 Cup Kale (I used Black/Dinosaur Kale), De-stemmed and chopped
  • 3 Cloves Garlic, Minced
  • 1 Cup Dried Red Lentils
  • 1 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1/4 tsp. Red Pepper Flakes
  • 5 oz. Tomato Paste
  • 4 Cups Vegetable Broth, I use Rapunzel No Salt Added
  • 3 Cups Water


  1. Put everything but the tomato paste, vegetable broth and water into a large bowl and stir until it is mixed well. I find that this helps to keep the ingredients more integrated, as mushrooms and leeks tend to float in the crock pot.
  2. Place the contents of the bowl into the crock pot. Stir the tomato paste into the vegetable broth so that it is not chunky, then pour the broth and water into the crock pot.
  3. Turn the crock pot to high heat for 6-8 hours (depending on the crock pot), check the hardness of the lentils and carrots to see of the stew is done cooking.

I definitely need to make these more often, it’s such an easy way to make dinner! Maybe, I’ll look into doing a casserole type of thing next. Do you have any great recipes for a slow cooker/crock pot? Let me know! 🙂


13 Comments on “Slow Cooker Vegetable Lentil Stew

  1. Oh that looks sooooo good! I am really craving soup lately, I was thinking about a barley soup for some reason:-) I have never had dinosaur kale, but I would love try it! Perfect comfort food! Hugs, Terra

    • Barley sounds so good! I’ll have to get that in bulk the next time I go to the store, that would be perfect in a soup like this. 🙂

  2. I was thinking barley for this soup as well. We put it in a lot of our tomato based soups. Still this thing is hearty and impressive without it.

  3. Looks awesome! Especially for January! I love using my slow cooker! It’s wonderful to come home to a nice cooked meal. I’m making this very soon! Thanks for sharing!

  4. My 11 month old son LOVES this stew. I was looking for a good lentil recipe that the whole family would enjoy. This is a keeper for sure.

    • That’s terrific! Thank you for giving me some feedback, and I’m so, so glad that you and your family enjoy it. 🙂

  5. Just wanted you to know that I’ve made this stew at least 10 times already. I make it mostly for my 1 year old son because he absolutely loves it! My wife and I do too. It goes great with steamed rice.

    • You are seriously awesome. I’m really glad that you’re such a fan. I need to make some more slow cooker stews!!

  6. I just realized I left a comment back in December too! Shows how much I love this recipe. 🙂

  7. Pingback: Cinnamon Knots with Glaze Dip - Vegan Yack Attack

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