Italian Lentil Vegetable Stew Crock Pot
Warm and hearty, this Italian Lentil Vegetable Stew is a slow-cooked comfort food classic packed with wholesome ingredients and Mediterranean flavors. Made effortlessly in your crock pot, this nutritious dish combines tender green or brown lentils with a medley of fresh vegetables like carrots, celery, zucchini, and leafy greens, all simmered in a savory tomato-based broth infused with aromatic herbs like oregano, basil, and a hint of smoked paprika. Perfect for meal prep or a cozy family dinner, this plant-based stew is not only rich in protein and fiber but also incredibly versatile—serve it with crusty bread, pasta, or rice for a satisfying, well-rounded meal. Ready in just 15 minutes of prep time, it’s the ultimate one-pot recipe for busy weeknights or leisurely weekends.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Green or brown lentils
- 3 medium Carrots, diced
- 3 Celery stalks, diced
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 1 medium Zucchini, chopped
- 1 15-ounce can Diced tomatoes (canned, with juice)
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 2 Bay leaves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Spinach or kale, chopped
- 1 tablespoon Olive oil (optional, for added richness)
Instructions
Rinse the lentils thoroughly under cold water to remove any debris and set them aside.
In the crock pot, add the diced carrots, celery, onion, garlic, and zucchini.
Add the rinsed lentils, canned diced tomatoes (including the juice), and vegetable broth to the crock pot.
Stir in the tomato paste, bay leaves, dried oregano, dried basil, smoked paprika, salt, and black pepper. Mix well to combine all the ingredients.
Cover the crock pot with the lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender and the vegetables are cooked through.
About 15-20 minutes before the cooking time is complete, stir in the chopped spinach or kale. Allow it to wilt into the stew while still cooking.
If desired, drizzle olive oil over the stew for added richness before serving.
Remove the bay leaves and adjust seasoning with additional salt and pepper if needed before serving.
Serve the stew warm with crusty bread, pasta, or over rice for a complete meal.
Nutrition Facts
Calories |
1093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5904 mg | 257% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 60.1 g | ||
| Protein | 52.7 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 668 mg | 51% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 6511 mg | 139% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
