This stew is so easy to make thanks to the use of a slow cooker! One of my favorite appliances for fall and winter. Filled with lentils, potatoes, carrots, celery and more this is going to become a weeknight favorite.
I absolutely adore lentils. They are a staple in our house. I love all kinds red lentils, brown lentils, green lentils they all offer something slightly different. I went with green lentils for this recipe but feel free to play around with the type of lentil you choose. This may alter cooking time. Lentils are so good for you and they keep me full for hours, making this stew hearty and delicious!
The slow cooker makes this so easy because you just throw everything in there and let it do it’s job! I really love to make things like this for busy weeks and it makes my life so much easier. If you don’t have a slow cooker you can of course make this on the stove with adjusted cooking times or even in an instant pot. However, I truly cannot recommend a slow cooker enough but I think we all already know how great they are!
I wanted to keep this as stew-like as possible but feel free to throw in any vegetables to this and have fun playing around with flavors. I think some great additions could be butternut squash, sweet potato, peas, spinach or any other vegetables you have that are going bad. Serve this up with some crusty bread and you will be in stew heaven!
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INGREDIENTS
¾ cup green lentils (150g)
1 (13.5 ounce) can coconut milk
2 cups (480ml) low sodium vegetable broth
2 celery ribs, chopped (100g)
2 carrots, chopped (100g)
⅓ Vidalia onion, chopped (60g)
1 large Yukon gold potato, chopped (300g)
2 bay leaves
¼ teaspoon dried thyme
¼ teaspoon black pepper
¼ teaspoon salt
METHOD
- Add all ingredients into the slow cooker. Mix to incorporate.
- Cook on high for 4 to 5 hours, until lentils and potatoes are soft.
- Once the stew is done remove the bay leaves.
- Taste and add more seasonings to your preference.
- Garnish with dried thyme, black pepper and fresh parsley if desired.
Serves 4 to 6
SAVE TO PINTEREST
Beautiful! Love slow cooker time of year.
it is the best for this time of year!!
Delicious
Make this all the time. My mom makes it all the time.
Thanks for sharing.
so glad you enjoy it!!
Yum! I am such a big fan of lentils and love soups or stews anytime of the year. It was 77 here today, but Monday it will be in the 40s. I may have to make this then, I have all the ingredients.
I know this weather is all over the place right now haha! One day soup weather the next day it’s summer, gotta love March haha
Okay…I made this yesterday and it was very hearty and delicious. We had leftovers for dinner tonight and it was even better (who doesn’t love a stew or curry a day or two later?!). I topped the first night’s with vegan Parmesan cheese and wasn’t even thinking about it tonight. Both ways were great!
yay I am so happy you enjoyed it!! yesss they always get more flavor later on. thank you for trying it and leaving a comment I really appreciate it!! <3
A friend made this for me once and I loved it so much I had to ask for the recipe – since then I’ve made it 3x and am eager for stew season weather! I wanted to make it today but realized I didn’t have any coconut milk on hand so I’ll have to wait for another day. Thanks for the tasty recipe!
hi Lila! oh my goodness this makes me so happy to hear!! so glad you are a lover of it, definitely a favorite for these chilly months. Thank you so much for taking the time to come and comment on the blog xoxo
I made this earlier this week. It was easy to make and tasted good. I ran into a problem with the coconut milk which curdled/broke during the cooking. I used lite coconut milk…not sure if this was why it curdled. I will make again and probably add the coconut milk in later during cooking.
Hi Teri! I am orry to hear that happened with the coconut milk. That could be why because I did use full fat on this recipe. Also, next time just give the can a shake as well ahead of time because the coconut milk separates into the solid and liquid naturally. You can also try adding in later to the cooking if you’d like as well like you said. let me know how it goes next time!
Made this for the first time a couple days ago. I made it without the coconut milk, substituting more broth with a bit of cornstarch to thicken it. Turned out beautifully!! Thank you for the recipe!
Hi Heather! oh good I am so glad you enjoyed the recipe. Thank you so much for trying it and taking the time to leave a comment, it means so much!
Would red lentils be ok instead of green?
Thanks ☺️
Hi Rose, sure. Just cook it for less time as the red lentils are softer and cook quicker. Feel free to check out these recipes instead: https://plantifullybasedblog.com/2019/12/04/spicy-red-lentils/ (made in a slow cooker)
https://plantifullybasedblog.com/2022/09/14/easy-delicious-red-lentil-soup/ (made on the stove)
Great recipe! Tastes delicious and super easy! Thank you!
Yay so glad you enjoyed it Heather! thank you so much for trying it and leaving a review!