Slow Cooker Lentil Stew

My Slow Cooker Lentil Stew Recipe At A Glance

Primary Cooking Method: Slow Cook
Main Protein: Lentils
Number of Ingredients: 6
Total Prep Time: 20 minutes
Total Cook Time: 7 hours
Level of Effort To Make: Easy Peasy
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I’ve always been a fan of lentils—they’re hearty, versatile, and budget-friendly, which is basically a trifecta for feeding a big family. But what really sold me on this slow cooker lentil stew is that my kids actually eat it without complaining. (If you’ve ever tried to get a toddler to eat anything that doesn’t come in nugget form, you know that’s no small victory.)

The first time I made this lentil stew, it was one of those days where everything was chaos. I threw a bunch of ingredients into the crock pot, hoping for the best, and by dinner, it smelled like I’d been slaving over a pot all day. My kids went back for seconds, my husband asked what kind of juju I put in it, and I knew this one was going into the regular rotation.

6 Ingredients to make Slow Cooker Lentil Stew

• 1 cup lentils: Any kind—green, brown, or red. Note – Use green or brown lentils for the best texture. They hold up well during slow cooking.
• 3 cups mixed frozen vegetables: Whatever’s lurking in your freezer—peas, carrots, corn—it’s all going in.
• 4 celery stalks, chopped: Because celery just feels right in a stew.
• 2 cups diced potatoes: Yukon gold or red potatoes hold their shape well, but russets work too.
• 8 cups chicken or vegetable broth: Use what you’ve got—I do like to use chicken bone broth when I make it. I don’t recommend using water as a lot of the flavor is coming from the broth if you skip the broth add in some seasoning like an Italian seasoning blend.
• 2 tablespoons minced garlic: Adds that extra something that makes people think you worked harder than you did.
• 2 teaspoons salt: Gotta season, or it’s just sad veggies in water.
• 1 teaspoon pepper: Enough to keep it interesting but not overpowering.

Make This Recipe Yours Additions

• Add More Protein: Add 1-2 cups of cooked, shredded chicken, sliced smoked sausage, or diced ham. If you’re keeping it vegetarian, toss in 1 (15-ounce) can of chickpeas or white beans, drained and rinsed.
• Herbs and Spices: Add 2 bay leaves, 1 teaspoon dried thyme, or 1 teaspoon dried rosemary for a more aromatic soup. Want a smoky taste? Add ½ teaspoon smoked paprika or a pinch of cayenne for heat.
• Tomato Lovers: Stir in 1 (14.5-ounce) can of diced tomatoes (drained) or 2-3 tablespoons of tomato paste for a richer, slightly tangy flavor. Add 30 minutes before ready to serve.
• Creamy Lentil Soup: Add in ¼ cup coconut milk, ¼ cup heavy cream, or 2 tablespoons plain yogurt right before serving for a silky finish.
• Veggie Swap: Not a fan of frozen veggies? Use 1 cup chopped zucchini, 1 cup green beans, or 1 cup diced bell peppers instead. You can also toss in 2-3 cups of chopped kale or spinach toward the end of cooking for a pop of color and extra nutrients.
• Grain Add-Ins: Bulk it up with 1 cup of cooked quinoa, rice, or barley stirred in after cooking.
• Toppings (Because Why Not?): Add 2 tablespoons fresh parsley or cilantro for brightness, a ¼ cup grated Parmesan, or a dollop of sour cream for a finishing touch.

How to make Slow Cooker Lentil Stew

For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.

Prep Ahead

Overnight Prep
Save time in the morning by assembling everything in your slow cooker insert the night before. Refrigerate it overnight, then simply set it in the machine and turn it on when you’re ready.

Make Extra
This stew freezes beautifully, so consider making a larger batch. Portion out the leftovers into containers and freeze for quick, ready-to-go meals later.

My Best Cooking Tips for Making Slow Cooker Lentil Stew

1. Don’t Skimp on Broth: Use a good-quality chicken or vegetable broth—it’s the base of your stew and makes all the difference. If you’re using store-bought, check for low-sodium so you can control the salt.
2. Don’t Peek Too Often: Resist the urge to lift the lid! Every time you do, the slow cooker loses heat, which can mess with the cooking time.
3. Go Low and Slow: If you have the time, cook on low rather than high. The longer, gentler cook gives the flavors more time to blend beautifully.
4. Add Delicate Ingredients Later: If you’re using leafy greens (like spinach or kale) or fresh herbs, stir them in during the last 30 minutes of cooking so they don’t overcook and lose their vibrancy.
5. Thicken If Needed: Prefer a thicker stew? Use a potato masher to mash some of the lentils and potatoes right in the slow cooker. It’s an easy way to get that creamy texture without extra ingredients.

Menu Ideas – What to Eat with Slow Cooker Lentil Stew

• Crusty Bread: A warm, crusty baguette or sourdough loaf is perfect for dunking. Bonus points if you have butter handy.
• Simple Green Salad: Keep it light with a basic salad—mixed greens, a drizzle of olive oil, a squeeze of lemon, and maybe a sprinkle of Parmesan. It’s the fresh contrast to the stew’s richness.
• Garlic Bread: Because who doesn’t love garlicky carbs? It’s easy to make or grab from the store, and it’s always a crowd-pleaser.
• Roasted Veggies: If you’re feeling fancy, roasted asparagus, Brussels sprouts, or sweet potatoes make a great side. The roasted flavor pairs beautifully with the stew.
• Grilled Cheese: Go full comfort mode by serving a melty grilled cheese on the side. It’s like the ultimate soup-and-sandwich combo, but better.
• Rice or Quinoa: Spoon the stew over rice or quinoa if you want to bulk it up even more. Great for big appetites or stretching leftovers.
• Yogurt or Sour Cream: A dollop of yogurt or sour cream on top can add a creamy, tangy touch that balances the flavors.
• Pickles or Olives: A little salty snack on the side, like pickles or a handful of olives, adds a pop of flavor and keeps things interesting.

How to store & reheat Slow Cooker Lentil Stew

Storing in the Fridge
Let the stew cool completely before transferring it to an airtight container. It’ll keep in the fridge for up to 4-5 days.

Freezing for Later
This stew freezes beautifully. Portion it into freezer-safe containers or bags (lay the bags flat for easier storage). It’ll keep in the freezer for up to 3 months. Don’t forget to label it—mystery freezer meals are only fun until they’re not.

Reheating on the Stove
Pour the stew into a pot and warm it over medium heat, stirring occasionally. Add a splash of broth or water if it’s thickened too much in the fridge or freezer.

Reheating in the Microwave
For single servings, use a microwave-safe bowl, cover it loosely, and heat in 1-minute intervals, stirring in between. Again, a little splash of broth or water helps if it’s looking too thick.

Pro Tip: Taste Before Serving
Flavors can mellow after being stored, so give it a quick taste and adjust the seasonings if needed. A pinch of salt or a dash of pepper might be all it takes to bring it back to life.

Quick Recipe Help and Common Questions