Skip to content

Crockpot Lentil Stew

Crockpot Lentil Stew

Crockpot Lentil Stew

Crockpot Lentil Stew


2 tablespoons extra virgin olive oil

4 garlic cloves, minced

1 medium onion, chopped

1 large leek, white parts and light green color only, chopped

4 medium carrots, chopped

2 Yukon Gold or Russet potatoes, peeled and chopped

1 1/2 cup Brussels sprouts, ends trimmed and sliced in half

2 cups brown lentils

1 (28oz) can diced tomatoes

4 cups vegetable or chicken broth

1 tablespoon curry powder

1 tablespoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste


In a pan over medium high heat, add olive oil, garlic, onion and leek, and cook for 4 minutes, or until onions are translucent.

Turn the heat off and transfer the mixture to the slow cooker.

Add the remaining ingredients to the slow cooker and cook on low for 6-8 hours. Check your stew intermittently and add more broth or water if necessary. Season with salt and pepper and serve.


The stew will keep for up to 5-6 days refrigerated in an airtight storage container.

To freeze: Store in individual airtight storage containers and reheat in the microwave or in a pot on a stove-top.

Leave a Reply

Your email address will not be published. Required fields are marked *