Slow Cooker Curried Lentil and Vegetable Stew
Hearty vegetarian stew with lentils, root vegetables, and warming curry spices slow-simmered to develop rich flavors. This indian-inspired vegan (vegetarian) ready in about 440 minutes pairs dry brown lentils, carrot, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 1/2 cups dry brown lentils
- 2 medium carrot
- 2 medium potato
- 1 large onion
- 3 cloves garlic cloves, minced
- 2 tbsp curry powder
- 1 tsp ground cumin
- 4 cups vegetable broth
- 14 oz can diced tomatoes
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Peel and dice 2 medium carrots and 2 medium potatoes into 1/2-inch cubes; finely chop 1 large onion. Heat 2 tbsp olive oil in a skillet over medium heat, then add 3 minced garlic cloves and 1 large chopped onion, sauté for 3-4 minutes until translucent and fragrant.
- Step 2: Transfer sautéed aromatics to a slow cooker. Add 1 1/2 cups dry brown lentils, diced carrots and potatoes, 2 tbsp curry powder, 1 tsp ground cumin, 1 1/2 tsp salt, 1/2 tsp black pepper, 4 cups vegetable broth, and 14 oz can diced tomatoes with juices.
- Step 3: Stir well to combine, cover, and cook on low for 7-8 hours or on high for 3-4 hours until lentils and vegetables are tender and stew has thickened.
- Step 4: Just before serving, stir in 1/4 cup chopped fresh cilantro and adjust seasoning to taste.
Frequently asked questions
How long does Slow Cooker Curried Lentil and Vegetable Stew take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Curried Lentil and Vegetable Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry brown lentils from drying out.
Can I substitute ingredients in Slow Cooker Curried Lentil and Vegetable Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Curried Lentil and Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Slow Cooker Curried Lentil and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved it! So easy to make in the slow cooker and the flavors are amazing. A new favorite for vegan meals.
- ★★★★★
This stew was incredible! The curried lentils and veggies were perfectly tender and flavorful. My whole family loved it.
- ★★★★☆
Slightly bland, but still good. I added extra curry powder next time. Took longer than the 4 hours stated.
