Slow Cooker Vegan Lentil & Spinach Stew

It’s been awhile since I created and shared a new recipe with you all. I have been in a bit of a culinary rut as of late, mostly cooking tried and true classics for the past couple of months. Today, however, I felt the urge to create something new on impulse and thus this Slow Cooker Vegan Lentil & Spinach Stew was born. I love a good plant-based soup, and particularly one that you can make entirely in the slow cooker, minimizing the active cooking time to almost nothing. This recipe ended up hitting all of the marks with its five minutes of prep and incredibly warming, earthy flavors and feel. I hope you enjoy it as much as I did!

Slow Cooker Lentil & Spinach Stew

  • Servings: 4-6
  • Difficulty: Absurdly Easy
  • Print

  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons minced garlic
  • 1 1/2 cups green lentils
  • 1 15oz can crushed tomatoes
  • 4 cups vegetable broth
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon turmeric
  • Pinch cayenne
  • 1 bay leaf
  • 2 cups Spinach
  • 2 tablespoons red wine vinegar


Combine all ingredients onion thru bay leaf in a slow cooker. Stir to combine. Cook on low 6 hours or high 3 hours. When ready to serve, stir in the vinegar and spinach until wilted. Ladle into bowls and serve.

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