Crockpot Lentil Stew (High-Fiber & Vegetarian)
This Crockpot Lentil Stew is a high-fiber, vegetarian meal that’s ready in less than 15 minutes of prep. Perfect for clean eating, it's a simple, healthy, and delicious dinner option. Here’s the no-fluff, straightforward recipe—copy the ingredients for an easy meal anytime!
Prep Time: 10 minutes
Cook Time: 6–8 hours (low) or 4 hours (high)
Serves: 4–6
| Ingredient | Amount |
|---|---|
| Green or brown lentils (rinsed) | 1 cup |
| Carrots (diced) | 2 medium |
| Celery (diced) | 2 stalks |
| Onion (chopped) | 1 medium |
| Garlic (minced) | 3 cloves |
| Sweet potato (diced) | 1 medium |
| Diced tomatoes (canned) | 1 can (14 oz) |
| Vegetable broth | 4 cups |
| Cumin | 1 tsp |
| Smoked paprika | 1/2 tsp |
| Thyme | 1/2 tsp |
| Salt and pepper | To taste |
| Spinach or kale (optional) | 1–2 handfuls |
| Lemon juice (optional) | Juice of 1/2 lemon |
Instructions:
- Dump everything (except spinach/kale and lemon juice) into the crockpot.
- Stir gently to combine.
- Cook on low for 6–8 hours or high for 4 hours until lentils and veggies are soft.
- In the last 10–15 minutes of cooking, stir in the spinach or kale until wilted.
- Finish with a squeeze of lemon juice and a drizzle of olive oil if desired.
- Serve warm with whole grain toast or rice!
Customization Tips:
- To boost protein:
Add 1/2 cup canned chickpeas, white beans, or chopped tofu along with the lentils. - To increase fiber:
Add 1/4 cup barley or a handful of chopped broccoli florets. - To make it spicier:
Add 1/4 tsp chili flakes or a splash of hot sauce while cooking. - To make it creamier:
Stir in 2 tbsp coconut milk or a spoon of Greek yogurt before serving. - To make it more filling:
Serve with brown rice, quinoa, or a slice of whole grain bread. - Flavor boost idea:
Add a bay leaf while cooking or finish with chopped fresh herbs like parsley or cilantro.
