Herb-Infused Slow-Cooker Mushroom and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A hearty, plant-based stew with earthy mushrooms, protein-rich lentils, and aromatic herbs, simmered to perfection in your slow cooker for a comforting weeknight meal. This american-inspired slow cooker (vegetarian) ready in about 375 minutes pairs dried green lentils, low-sodium vegetable broth, cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 dried green lentils
• 4 cups low-sodium vegetable broth
• 2 cups, sliced cremini mushrooms
• 1 medium, finely diced onion
• 2 cloves, minced garlic
• 1 tbsp fresh thyme leaves
• 1 tbsp, chopped fresh rosemary
• 1 bay leaf
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup, chopped carrots
• 1 cup, chopped celery
• 1/4 cup (optional) dry red wine

Instructions

1. Step 1: In a small bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp fresh thyme leaves, and 1 tbsp fresh rosemary; set aside.
2. Step 2: Place 1 cup rinsed dried green lentils, 4 cups low-sodium vegetable broth, 2 cups sliced cremini mushrooms, 1 diced medium onion, 1 bay leaf, 1 cup chopped carrots, 1 cup chopped celery, and 1/4 cup dry red wine (if using) into the slow cooker.
3. Step 3: Stir in the garlic-herb mixture from step 1, then season with 1/2 tsp salt and 1/4 tsp black pepper; cover and cook on low for 6-7 hours until lentils are tender and vegetables are very soft.