Best Crock Pot Lentil Stew Recipes

Italian Lentil & Vegetable Stew (Crock Pot) image

Provided by Barb G.

Categories Stew

Time 8h20m

Yield 5 serving(s)

Number Of Ingredients 11

1 1/2 cups dried lentils
3 cups water
1 1/4 lbs butternut squash, peeled, cut into 1 inch chunks
2 cups bottled marinara sauce (such as Classico)
8 ounces green beans, ends trimmed and beans cut in half (canned beans are fine)
1 medium red bell pepper, cut into 1 inch pieces
1 large white potato, peeled and cut into 1 inch chunks
3/4 cup chopped onion
1 teaspoon minced garlic
1 tablespoon olive oil (preferably extra-virgin)
grated parmesan cheese, to serve

Steps:

Mix lentils and 3 cups water in a 3-quart or larger (slow-cooker) crock pot.
In a large bowl, mix together remaining ingredients EXCEPT olive oil; Place mixed ingredients on top of lentils in crock pot.
Cook on LOW 8 to 10 hours until vegetables and lentils are tender; Stir in olive oil, Serve in soup plates or bowls; Pass the Parmesan cheese at the table.

Crock Pot Moroccan Lentil Stew image

Provided by Tau8053

Categories Stew

Time 9h30m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup dried lentils, sorted and rinsed
1 lb butternut squash, peeled and cubed
10 small red potatoes, cubed
1 onion, chopped
4 garlic cloves, minced
2 (14 ounce) cans diced tomatoes, undrained
1 tablespoon curry powder
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon crushed red pepper flakes
2 cups water
8 ounces frozen cut green beans, thawed

Steps:

Combine all ingredients except green beans in a 3-4 quart slow cooker.
Cover and cook on low for 8-10 hours until lentils, squash, and potatoes are tender when tested with knife.
Increase heat to high setting.
Stir in thawed green beans, cover and cook for 10-15 minutes until mixture is thoroughly heated and beans are tender.

Nutrition Facts : Calories 412.3, Fat 1.3, SaturatedFat 0.2, Sodium 507, Carbohydrate 87.5, Fiber 19.7, Sugar 10.9, Protein 16.5

CROCK POT LENTIL STEW image

Yield 10

Number Of Ingredients 16

3 cups chicken or vegetable broth
1 16 oz.can Italian tomatoes, undrained
1 can tomato paste
1 tsp. thyme
3/4 tsp. basil
1 tsp.tumeric
1 onion,chopped
3 carrots, sliced
2 stalks celery, chopped
2 parsnips, sliced
1 zucchini, sliced
1 summer squash, sliced
3 cloves garlic, pressed
2 bay leaves
1 pound lentils, rinsed
salt and pepper to taste

Steps:

Add all ingredients except salt and pepper to crock pot and cook on low for 6 to 7 hours. If necessary add more broth as lentils will soak up the broth. Let sit for 1 day for flavors to enhance.

Crock Pot Pumpkin Lentil Stew image

Provided by @MakeItYours

Number Of Ingredients 14

2lbs fresh pumpkin, cut into bite sized pieces (butternut squash can also be used)
1 cup green lentils
1 large onion, finely chopped
4 cups fat free vegetable broth
2 tbsp tomato paste
Juice from 1 lime
1 tbsp cumin
1 tbsp ground ginger
1 tsp turmeric
1 tsp nutmeg
1 tsp salt (or more to taste)
1/2 tsp black pepper
1/2 cup plain non-fat Greek yogurt
Fresh cilantro, chopped

Steps:

In a 4qt slow cooker, combine all ingredients except yogurt and cilantro. Cover and cook on low for 6-8 hours.
When ready to serve, top each serving portion with an heaping tablespoon of yogurt and some fresh cilantro.