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Crockpot Mediterranean Lentil Vegetable Stew

Crockpot Mediterranean Lentil Vegetable Stew for Cozy Nights

A hearty and healthy Crockpot Mediterranean Lentil Vegetable Stew perfect for cozy nights, packed with flavor and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Brown Lentils rinsed and drained
  • 1 can Diced Tomatoes canned or fresh
  • 4 cups Vegetable Broth low-sodium and gluten-free
  • 1 medium Carrot diced
  • 1 stalk Celery optional, diced
  • 1 medium Bell Pepper diced
  • 1 medium Zucchini diced
  • 3 cloves Garlic minced
  • 1 teaspoon Dried Oregano or fresh
  • 2 leaves Bay Leaves remove before serving
  • 1 teaspoon Smoked Paprika
  • 1 handful Fresh Parsley for garnish
  • 0.5 each Lemon Juice fresh squeezed
Optional Add-Ins
  • 1 teaspoon Red Pepper Flakes for heat
  • 1 cup Coconut Milk or heavy cream for creaminess
  • 1 can Chickpeas or quinoa for protein
  • 1 cup Seasonal Vegetables like sweet potatoes or spinach
  • 1 teaspoon Fresh Herbs like thyme or basil
  • 1 teaspoon Cumin or coriander for additional flavor

Equipment

  • Crockpot

Method
 

  1. Rinse the lentils under cold water until clear and drain.
  2. Dice the carrot, celery, bell pepper, and zucchini into ½-inch pieces.
  3. In the crockpot, layer lentils, canned tomatoes, broth, and chopped vegetables.
  4. Stir gently to combine all ingredients and ensure lentils are submerged.
  5. Cover and cook on low for 6-8 hours or high for 3-4 hours.
  6. Taste and adjust seasonings, then squeeze in lemon juice before serving.
  7. Garnish with chopped parsley just before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 300mgPotassium: 700mgFiber: 15gSugar: 5gVitamin A: 100IUVitamin C: 50mgCalcium: 4mgIron: 20mg

Notes

Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently, adding broth as needed.

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