Crockpot Harvest Vegetable and Lentil Stew
This crockpot harvest vegetable and lentil stew is one of those recipes that feels like a big, comforting hug.
Equipment
- Crockpot (Slow Cooker)
- Cutting board
- Chef’s knife
- Measuring Cups & Spoons
- Wooden Spoon or Silicone Spatula
- Ladle
Ingredients
For the Stew:
- 1 cup brown lentils rinsed
- 2 medium carrots diced
- 2 celery stalks diced
- 1 medium sweet potato peeled and cubed
- 1 zucchini diced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 small butternut squash peeled and cubed
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp black pepper
- 1 tsp salt adjust to taste
- 2 tbsp olive oil
- 2 cups chopped kale or spinach
For Garnish (Optional):
- Fresh parsley chopped
- A drizzle of olive oil or a squeeze of lemon
Instructions
Step 1: Prep the Vegetables
- Peel and dice the carrots, sweet potato, zucchini, and butternut squash into roughly 1-inch cubes so they cook evenly.
- Chop the onion and mince the garlic.
- Dice the bell peppers and roughly chop the kale or spinach.
- Pro tip: Keep vegetables roughly the same size—this helps everything cook evenly in your crockpot vegetable stew.
Step 2: Rinse the Lentils
- Place 1 cup of brown lentils in a fine-mesh strainer and rinse under cold water.
- Remove any tiny stones or debris if needed.
- Pro tip: Rinsing removes excess starch and helps your lentils cook into a perfect tender texture without sticking together.
Step 3: Sauté the Aromatics (Optional but Recommended)
- In a small pan, heat 2 tbsp olive oil over medium heat.
- Sauté the onion and garlic until fragrant and slightly golden, about 3–4 minutes.
- Add 1 tsp smoked paprika, 1 tsp cumin, and ½ tsp cinnamon, stirring for 30 seconds to bloom the spices.
- Pro tip: Blooming the spices like this deepens the flavor of your vegetable stew recipe.
Step 4: Assemble in the Crockpot
- Add all the diced vegetables, sautéed aromatics, and rinsed lentils to the crockpot.
- Pour in 4 cups vegetable broth and 1 can diced tomatoes.
- Season with ½ tsp black pepper and 1 tsp salt (adjust later if needed).
- Stir everything gently to combine.
Step 5: Cook the Stew
- Cover and cook on low for 6–7 hours or high for 3–4 hours until lentils and vegetables are tender.
- Check halfway through and give it a gentle stir to make sure nothing sticks.
- Pro tip: If the stew looks too thick near the end, add a splash of broth or water to reach your desired consistency.
Step 6: Add the Greens and Adjust Seasoning
- About 15 minutes before serving, stir in the kale or spinach.
- Taste and adjust salt and pepper if needed.
- Optional: squeeze in a bit of lemon juice for brightness.
Step 7: Serve and Garnish
- Ladle into bowls and garnish with fresh parsley and a drizzle of olive oil if desired.
- Pair with crusty bread or a side salad for a full, cozy meal.
Notes
Estimated Nutritional Value (per serving):
- Calories: ~220 kcal
- Protein: 11 g
- Carbohydrates: 38 g
- Dietary Fiber: 11 g
- Sugars: 7 g
- Fat: 4–5 g
- Sodium: ~550 mg