Slow cooker Red Lentil Stew is a healthy, hearty dish that’s packed with delicious nutrients! It features spinach and a rich aromatic broth with a medley of savory spices.
This comforting and satisfying vegan dish is great for feeding a hungry family, but also works as a meal prep option. The leftovers last all week and provide multiple tasty meals!
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🩵 About This Recipe
With a variety of filling and nutritious ingredients, this hearty slow cooker red lentil vegan recipe is ideal for a fantastic and healthy meal on a budget!
Majorly customizable, this hearty stew slowly cooks throughout the day and results in a comforting dish with lots of warm flavors. Lentils provide an affordable base for this dish and help the stew fill you up on cool evenings or any chilly day.
Similar to my Brazilian Fish Stew or Easy Shrimp Stew, this is a nice healthy recipe, and it's also great for vegetarian or vegan diets!
If you like this vegan stew, you might also enjoy this Mushroom Curry, which is another vegan dish with a similar flavor profile. Or check out this healthy and delicious Middle Eastern Lentil Soup to enjoy more of the goodness of lentils.
And spinach lovers will enjoy this Spinach with Fettuccine dish!
🧂 Ingredients Needed
- red lentils - a little sweet and slightly nutty, these hearty legumes are perfect to add a nice rich and comforting quality to your stew with lots of plant-based protein.
- diced tomatoes - the tomatoes and their juices help create the broth for slow cooker lentils.
- onion - develops a natural sweetness while cooking that balances the earthiness of the lentils.
- curry paste - I used red curry paste to provide a robust flavor base.
- seasonings - in addition to the curry paste, gather some ground ginger, coriander, cumin, cayenne pepper, sugar, and salt.
- vegetable broth - you can use another kind of broth like chicken stock if you prefer, but vegetable broth keeps this red lentil stew in vegan territory.
- frozen cauliflower - a convenient ingredient that adds some nice veggie goodness.
- spinach - I've found fresh spinach works best, but you could also buy frozen spinach and let it thaw first.
- fresh lime juice - balances out all of the savory richness with a bit of acidity. Fresh lemon juice also works fine!
- fresh cilantro - for an optional garnish, fresh chopped cilantro is a great way to add a pop of color and herbal flavor.
🔪 Instructions
Step 1
Dice the onion.
Step 2
Combine all ingredients in the slow cooker aside from spinach, lime juice, cauliflower, and cilantro.
Step 3
Mix in vegetable broth and cook on low for 6 hours or on high for 3 to 4 hours.
Step 4
30 minutes before the stew finishes, stir in the cauliflower and continue cooking.
Step 5
Just before serving, mix in the spinach until wilted.
Step 6
Garnish with lime juice and cilantro and enjoy!
❔ FAQs
Lentils, like beans and peas, are legumes! They're also sometimes called pulses and have been used in a wide variety of cuisines all around the world.
No, slow cooking the lentils means there's no need to rinse and soak them first! I love that this recipe is convenient and cuts down on prep time.
The likely answer is overcooking. I do recommend trying this recipe and cooking on low heat the first time to get a handle of how quickly your slow cooker will cook the lentils. You may need to adjust and reduce the cooking time.
💭 Expert Tips and Tricks
- For the spinach, I bought a 10 ounce bag and used about half of it. Spinach cooks down quite a bit, so don't be afraid to get a lot in there!
- If you can't find or don't have curry paste, you can also use curry powder. Use 1 teaspoon of the curry powder for every tablespoon of curry paste the recipe calls for (which is 2 in the base recipe).
- Top with a drizzle of hot sauce or some sour cream (or a vegan substitute), and serve red lentil stew with a nice side of crusty bread.
📌 With a bold warm flavor and hearty, filling ingredients, these slow cooker red lentils are the perfect way to stretch a buck and make a quick and easy meal the whole family will love!
💡 Substitutions and Variations
- Instead of red lentils, you could use yellow lentils. Green lentils and brown lentils aren't well suited for this dish texture-wise.
- Add dried pinto beans in with the lentils, or even use them instead of the lentils!
- Substitute fresh ginger for the ground ginger if you prefer the fresh flavor.
- Feel free to add or subtract whatever you like to the mixture of warming spices.
- Use chicken broth or beef broth for a little kick of extra flavor.
- Mix in additional cayenne pepper or red pepper flakes or chili powder if you prefer your hearty red lentil stew on the spicy side.
- Mix in other frozen vegetables like green beans, corn, carrots, asparagus, broccoli, or squash. Potatoes and sweet potatoes are also great options.
What readers are saying...
"Awesome vegetarian meal! Thank you :)"
- Christina
🥫 Storage and Reheating
Allow your leftover red lentils to cool to room temperature, then transfer to an airtight container. In the fridge, your leftovers will be good for 3 to 4 days. You can also freeze these lentils for several months, though the texture may not be quite the same after you thaw and reheat.
To reheat, you can microwave individual portions in microwave-safe bowls, or transfer all of your red lentil stew to a pot over medium heat and stir occasionally until heated through.
🍴 What To Serve With This Dish
I love this dish because it contains everything you need for a well-rounded meal, but if you're feeding a larger crowd, serve it alongside a Chickpea Pasta Salad, some Garlic Herb Roasted Potatoes, or this crowd pleasing Cornbread Casserole. You can also make Copycat Jiffy Cornbread Mix for a quick and easy batch of classic cornbread!
✔️ More Slow Cooker Recipes You'll Love
- Slow Cooker Mongolian Beef - Sticky, sweet, and savory, this delicious and tender beef recipe is perfect to satisfy any and all takeout cravings!
- Slow Cooker Maple Cinnamon Oatmeal - This is perfect for a comforting and filling breakfast that will energize you through chilly and gloomy days.
- Crockpot Pumpkin Spice Dump Cake - Your slow cooker can be used to make fantastic desserts like this autumnal spice cake!
- Slow Cooker Buffalo Chicken Dip - This super easy recipe from Stay Snatched is a must-have for casual entertaining!
Slow Cooker Red Lentils
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📋 Recipe Card
Slow Cooker Red Lentil Stew
Ingredients
- 2 cups red lentils
- 14.5 ounces diced tomatoes (1 can)
- 1 onion (chopped)
- 2 tablespoons curry paste (I used mild)
- 1 teaspoon ground ginger
- ½ teaspoon ground coriander
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 2 teaspoons sugar
- 1 ½ teaspoons salt
- 4 cups vegetable broth
- 12 ounces frozen cauliflower
- 5 ounces fresh spinach (can substitute 1 package frozen spinach, if needed)
- 1 tablespoon lime juice
- ¼ cup chopped cilantro
Instructions
- Combine all the ingredients except for the cauliflower, spinach, lime juice, and cilantro in the slow cooker.2 cups red lentils, 14.5 ounces diced tomatoes, 1 onion, 1 teaspoon ground ginger, 4 cups vegetable broth, 2 tablespoons curry paste, ½ teaspoon ground coriander, ½ teaspoon cumin, ½ teaspoon cayenne pepper, 2 teaspoons sugar, 1 ½ teaspoons salt
- Cook on low for 6 hours or high for 3-4 hours.
- About 30 minutes before it's done, stir in the cauliflower, replace the cover and let it continue to cook.12 ounces frozen cauliflower
- Right before serving, stir in the spinach until it's wilted.5 ounces fresh spinach
- Add the lime juice and cilantro, mix well, and serve.1 tablespoon lime juice, ¼ cup chopped cilantro
Notes
- I bought a 10 ounce bag of spinach and then used about half of it.
- If you can't find red lentils, you can use yellow lentils. Green or brown lentils don't have a similar texture after cooking so they aren't good substitutes. In a pinch, you can use pinto beans.
- You can substitute chicken broth for the vegetable broth if desired.
- To substitute curry powder instead of curry paste, use 2 teaspoons. You may need to adjust that amount to taste. To add a little extra heat, stir in some cayenne pepper.
Video
Nutrition
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
Update Notes: This post was originally published in March 2014, and was republished with tips, step by step photos, and a recipe change in April 2024.
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Happy cooking!
Sean Emploi serveur says
I want to eat your web site LOL
Michelle says
Hi there - is that Indian curry OR Thai curry that you are using?! Thanks!
Kristin King says
Good question, Michelle! I had to go check the fridge to see what it was that I use! It is Indian curry. Let me know if you have any other questions! I appreciate you stopping by! 🙂
Emily Goodchild says
Hey, i'm just wondering how this would freeze and how long you think it lasts in the fridge once you cook it?
Kristin King says
Hi Emily! The leftovers were a little pasty when reheated, but still really delicious! I would imagine you can store it for 4-5 days in the fridge. I definitely think you could freeze it as well, although I haven't tried it myself. Thanks for stopping by! 🙂
Emily Goodchild says
Thanks.
Phoebe says
This looks fantastic! I want to make it soon. How did you make the rice that you served with the curry?
Kristin King says
Thanks, Phoebe! I used jasmine rice and cooked according to the package directions, and then right before serving I mixed in a couple of tablespoons of chopped fresh cilantro, because I love cilantro! 🙂 I hope you enjoy it, thanks for stopping by!
maya says
And so many people don’t realize that it’s inflammation that causes a lot of pain and yet we all know that a swollen bruise hurts. We are told to put ice on a twisted ankle to minimize the swelling. Etc. Well, meat and dairy (in particular) cause inflammation. Also, inflammation is one of the catalysts that “trigger” the transformation of a normal cell into a cancer cell. These are some of the many good reasons to move slowly towards a plant-based diet!
my post pro-plombier-paris
Daphne says
Good Morning Kristin, I love all the ingredients which you have used in your slow cooker red lentil curry and I have each and every ingredient in my store cupboard. On Tuesday I am going to my sewing group, so I am going to make this curry before I go, so that our evening meal will be ready to eat when I return home.
I use a lot of dried beans and lentils in my cooking as they are so very healthy. Please thank your mother for the tip about meat causing inflammation..... I knew about dairy, but I did not realise meat could cause inflammation.
Have a lovely weekend.
Best Wishes
Daphne
Kristin King says
I will pass that along to her! She is getting to be quite knowledgeable about the effects of different foods on our bodies. Thanks for stopping by, Daphne!
Melanie says
Hello! What type of curry paste is required - green, red or yellow?
Kristin King says
Hi Melanie, I used red curry paste. Glad you stopped by and hope you enjoy it! 🙂
Diane Balch says
Pinning this I just bought some red lentils... exactly the kind of recipe I was looking for. Thanks.
Mom says
And so many people don't realize that it's inflammation that causes a lot of pain and yet we all know that a swollen bruise hurts. We are told to put ice on a twisted ankle to minimize the swelling. Etc. Well, meat and dairy (in particular) cause inflammation. Also, inflammation is one of the catalysts that "trigger" the transformation of a normal cell into a cancer cell. These are some of the many good reasons to move slowly towards a plant-based diet!
Mom says
Hi Kristin! *waving*. I'm so glad you're trying to incorporate more plants into your regular diet. It's been a marvelous change for me in terms of aches & pains (old age is not for sissies!). Through my new vegan friends, I've met so many people who have been relieved from the pain of arthritis, fibromyalgia, and a large variety of other issues by moving to a plant-based diet. By the way, this recipe is great! The nice thing about recipes like this is that a "heat-lover" can add more spices and a "mild-lover" can decrease the spices......so everyone can be a winner. Love you! Mom
Kristin King says
Definitely! You can dial it up or down. I think it is so cool how cutting out meat and dairy has helped your pain!
Sarah says
This question is for your mom 🙂 So my mom has some serious health issues and feels miserable all the time. I've tried to talk her in to a plant based diet and I think I may be getting close 😉 Can you tell me what your plant based diet consists of? Did you eliminate soy? and or gluten? I'm very curious to have the answer of some one who has had results from this style of living. Thanks So Much!
mom says
Hi Sarah, Not knowing what your mom's health issues are might make a PB diet a bit different for her, but generally I follow a plain WFPB (whole foods plant-based) routine. I have eliminated only those things that have ever had a mother!, i.e. meat, fish, eggs, ALL dairy). That may seem drastic, but it leaves SO many other goodies to eat. I eat lots of veggies, loads of potatoes & sweet potatoes, legumes (beans....so many different kinds I can't even count them), lentils, quinoa, seeds, nuts). I'm not fond of leafy salads but I have one everyday. Salad dressings though are difficult because of all of th additives. So, when I'm at home, I make them from silken tofu or I use balamic vinegar, lemon, Braggs' Braggberry, and some others.
Most (not all) people are allergic to gluten and a WFPB routine resolves most gastrointestinal problems. I have Crohn's disease. No more! Diabetes (adult onset) is most often resolved by WFPB diet. Most doctors don't know very much about nutrition, so it's best to find one or gently tell your doctor that you want to "test" WFPB. Most diabetics find that they need to be monitored because as then eat WFPB foods, their diabetes meds need to be decreased.
I highly recommend Dr. McDougall's website. He has been a proponent of "natural eating" for over 40 years. He's worked with the Mayo Clinic, Cornell University, and world renowned cardiologists......WFPB is best for heart problems, kidney problems, and on & on. His website is: https://www.drmcdougall.com/health/education/free-mcdougall-program/
I would recommend that you try to find a WFPB nutritionist in your area, but Dr. McDougall's website says it all.....you can be overwhelmed by all the information on his site. Feel free to ask me more questions if you have any!
Sarah says
Thank you so much for the information!
Christina says
Awesome vegetarian meal! Thank you 🙂