Slow Cooker Lentil Stew

3.25 from 8 votes

Prep Time30 mins

Cook Time4 hrs

Total Time4 hrs 30 mins

Course: Main Course, Soup

Servings: servings

Calories: 649kcal

1 cup (190 g) red lentils
1 cup (190 g) green lentils
32 ounces (1 L) vegetable broth
2 cups (248 g) chopped zucchini
2 large tomatoes , chopped
4 stalks celery , diced
3-4 cups (168-224 g) mustard greens
2 cups (about 0.5 lb or 290 g) purple baby potatoes or other petite potatoes, diced
1 (15-ounce/425-gram) can chickpeas, drained
1 (13.6-ounce/403-milliliter) can coconut milk
1 tablespoon (3 g) Italian seasoning
2 tablespoons (8 g) nutritional yeast
1 teaspoon (3 g) garlic powder
1 teaspoon (3 g) onion powder
1 teaspoon (6 g) kosher or fine sea salt, more to taste if desired
½ teaspoon (1.2 g) freshly ground black pepper, more to taste if desired

Rinse and drain the lentils in a fine mesh strainer according to package directions, usually until the water runs clear.
Use a 6-quart slow cooker. Add the vegetable broth and the lentils. Add the vegetables to the slow cooker, along with the chickpeas, coconut milk, and all the spices. Stir to combine.
Cook on high for 4-6 hours. Serve garnished with vegan parmesan cheese and hemp seeds.

If you like crisper veggies, you can set aside half the zucchini, tomatoes, and celery and sauté them in a skillet with olive oil and add to the stew upon serving.
If you're making this recipe on the stovetop, cook the lentils according to package directions and then add all the ingredients to a large stock pot. I would sauté the vegetables prior to adding to the stockpot and let the stew simmer on low until most of the liquid is absorbed and it's more of a stew consistency as opposed to a soup, although I bet it would be great as soup, too! (Recipe has not been tested this way.)