Hearty Slow-Cooker Lentil and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A comforting, protein-packed stew with tender lentils, carrots, and celery simmered in a savory tomato broth, perfect for chilly evenings. This american-inspired slow cooker (vegetarian) ready in about 375 minutes pairs (200g) dried green lentils, (14 oz) diced tomatoes, (480ml) vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup (200g) dried green lentils
• 1 can (14 oz) diced tomatoes
• 2 cups (480ml) vegetable broth
• 1 large, diced onion
• 2 medium, sliced carrots
• 2 stalks, sliced celery
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 1 cup rinsed dried green lentils, 1 can (14 oz) diced tomatoes (with juice), 2 cups vegetable broth, 1 diced large onion, 2 sliced medium carrots, 2 sliced celery stalks, 3 minced garlic cloves, 1 tsp dried thyme, and 1 bay leaf into the slow cooker.
2. Step 2: Drizzle with 1 tbsp olive oil, then add 1/2 tsp salt and 1/4 tsp black pepper, stirring to combine.
3. Step 3: Cover and cook on low for 6-7 hours or high for 3-4 hours until lentils are tender and vegetables are soft, stirring gently once halfway through.