This slow cooker vegetarian lentil stew is a satisfying and hearty meal featuring lentils and a colorful mix of roasted root vegetables like carrots, parsnips, and turnips.
Using the slow cooker allows the flavors to meld beautifully while making dinner preparation effortless.
The stew is flavoured with aromatic herbs and spices for depth, making it a nutrient-dense vegan main course that’s perfect for cool evenings.
Why You’ll Love This Recipe
- Roasting the root vegetables before slow cooking enhances their natural sweetness and develops richer flavors.
- Slow cooking lentils with vegetables allows them to absorb the spices and create a filling texture without becoming mushy.
- Using a variety of root vegetables adds layered textures and color, making the stew visually appealing and nutritious.
Slow Cooker Vegetarian Lentil and Roasted Root Vegetable Stew
This hearty vegetarian lentil stew combines tender lentils and roasted root vegetables slow-cooked with herbs for a comforting vegan meal.
- Prep time
- 20 minutes
- Cook time
- 360 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 2 cups green or brown lentils (about 400 g), rinsed and drained
- 3 medium carrots, peeled and cut into 1/2-inch pieces
- 2 parsnips, peeled and cut into 1/2-inch pieces
- 1 medium turnip, peeled and cut into 1/2-inch pieces
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14 oz/400 g) can diced tomatoes
- 4 cups vegetable broth (about 950 ml)
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 cups chopped kale or spinach (about 60 g), stems removed
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Roast the Root Vegetables Preheat your oven to 400°F (200°C). Toss the carrots, parsnips, and turnip with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until slightly tender and caramelized. Remove from oven and set aside.
- Prepare the Slow Cooker Stew Base In the slow cooker, combine the diced onion, minced garlic, rinsed lentils, roasted root vegetables, canned tomatoes, vegetable broth, dried thyme, dried rosemary, smoked paprika, and ground cumin. Stir well to combine.
- Cook the Stew Cover and cook on low for 6 hours or on high for 3 hours until lentils are tender and stew is thickened. About 30 minutes before the end of cooking, stir in the chopped kale or spinach. Cover and continue cooking until greens wilt and stew is heated through.
- Finish and Serve Taste the stew and adjust seasoning with salt and pepper as desired. Serve hot, garnished with fresh parsley if using.
Helpful Tips
- If you prefer a thicker stew, remove the lid during the last 30 minutes of cooking to allow some liquid to evaporate.
- For added protein, top with a dollop of plain Greek yogurt or vegan yogurt at serving (optional).
- Use rinsed and sorted lentils to avoid grit and ensure even cooking.
Storage and Make-Ahead
Store leftover stew in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over medium heat or in the microwave until steaming hot, stirring occasionally.
For food safety, cool leftovers to room temperature within 2 hours before refrigerating.
Frequently Asked Questions
Can I use other types of lentils for this stew?
Yes, you can use green, brown, or French lentils. Avoid red lentils as they tend to break down too much in a slow cooker.
Is this stew suitable for freezing?
Yes, this stew freezes well. Portion into airtight containers and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Can I make this recipe in a pot on the stove instead of a slow cooker?
Yes, you can simmer the stew in a large pot on the stove for about 45-60 minutes until lentils and vegetables are tender, stirring occasionally.
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