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Crockpot Lentil, Vegetable, and Black Bean Stew

This hearty, plant-based stew is a great way to add more veggies and tons of fiber to your diet!
Course Main Course
Keyword lentil stew, vegan, vegetable, black bean, and lentil stew
Prep Time 45 minutes
Cook Time 8 hours
Total Time 8 hours 45 minutes
Servings 6 people
Author Amanda Hookom @HookomOnHealth

Ingredients

  • 1 cup dry lentils (green or brown) rinsed
  • 1 (15 oz) can petite diced tomatoes
  • 1 (15 oz) can black beans drained and rinsed
  • 1 (15 oz) can corn drained and rinsed
  • 4 cups vegetable stock
  • 1 yellow onion diced
  • 3 large carrots peeled and chopped
  • 3 celery stalks chopped
  • 1 bell pepper (yellow, orange, or red) chopped
  • 2 russet potatoes chopped
  • 3 cloves garlic minced
  • 1 tbsp dried parsley
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp ground thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground black pepper
  • 1/4 tsp cayenne pepper

Instructions

  • Add all ingredients to slow cooker and stir.
  • Cook on low for 8 hours (or high for 4 hours).

Video

Notes

  • Frozen corn (~1.5 cups) can be used instead of canned corn.
  • For a spicier flavor, add more cayenne pepper (up to 1/2 tsp total).
  • Have extra veggies in your fridge you need to use up?  Zucchini, green beans, sweet potato, leafy greens, etc. can all be easily added to this recipe or used instead of the vegetables listed.  Be sure not to add zucchini or leafy greens until the very end of cooking (~10 min for zucchini, leafy greens right before serving), or they'll get mushy.
  • If using fresh herbs instead of dried, use approximately 3x more than the recipe calls for.