Rating: 4.5 stars
37 Ratings
  • 5 star values: 23
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.

Recipe Summary

3 hrs 10 mins
3 hrs 30 mins
20 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Warm water and vegetable bouillon in a slow cooker on High until dissolved. Add lentils, carrots, and potatoes.

  • Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the slow cooker. Stir. Add tomato paste, salt, and pepper. Stir in spinach.

  • Cook on High, stirring every 30 minutes, until lentils are tender and stew has thickened, 3 to 4 hours.

Cook's Notes:

You can use 5 cups pre-made vegetable broth instead of water and bouillon.

Add more liquid if it's too thick for you. It's so flavorful that adding water won't affect it much. But only add an extra cup or so, no more.

You can follow these directions using a large pot and cooking on your stove over low heat for several hours instead of using a slow cooker.

Nutrition Facts

208 calories; protein 12g; carbohydrates 36.4g; fat 2.1g; sodium 193.9mg. Full Nutrition