Wonderful Slow Cooker Lentils
Cozy up to a bowl of comfort with this Wonderful Slow Cooker Lentils recipe, a hearty, plant-based meal that's brimming with flavor and nutrition. Perfectly seasoned with earthy spices like cumin, coriander, and paprika, these tender lentils are slow-simmered with a medley of fresh vegetables—onions, carrots, celery—and tangy diced tomatoes, creating a rich and satisfying dish. With just 15 minutes of prep time, your slow cooker does all the work, making this an effortless yet wholesome option for busy weeknights or meal prep. Serve these savory lentils over rice, with crusty bread, or on their own, topped with fresh parsley for an extra pop of freshness. Gluten-free, vegan, and packed with plant-based protein, this recipe is a must-try for anyone seeking comfort food with a healthy twist!
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Recipe Information
Ingredients
- 2 cups dry green or brown lentils
- 4 cups water
- 2 cups vegetable broth
- 1 medium onion, finely chopped
- 2 medium carrot, diced
- 2 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 1 14.5 oz can diced tomatoes (canned, with juices)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Rinse the lentils thoroughly under cold water and set aside.
In a skillet over medium heat, warm the olive oil. Add the chopped onion, diced carrots, and celery. Sauté for 4-5 minutes until softened and fragrant.
Add the minced garlic, ground cumin, ground coriander, and paprika to the skillet. Sauté for another minute to toast the spices.
Transfer the sautéed vegetable mixture to the slow cooker.
Add the rinsed lentils, water, vegetable broth, diced tomatoes (with their juices), and the bay leaf to the slow cooker. Stir to combine.
Season with salt and black pepper. Stir again to ensure everything is evenly mixed.
Cover the slow cooker and cook on HIGH for 3-4 hours, or on LOW for 6-8 hours, until the lentils are tender but not mushy.
Remove the bay leaf and taste the lentils for seasoning. Adjust salt and pepper if needed.
Serve warm, garnished with fresh parsley if desired. Enjoy as a standalone dish or over rice, with crusty bread, or alongside a salad.
Nutrition Facts
Calories |
1120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 162.7 g | 59% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 40.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 4147 mg | 88% | |
*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.
