Go Back
A close-up of a rich, rustic Slow Cooker Potato Lentil Pot, generously garnished with fresh parsley in a dark ceramic bowl.
Daniel

Slow Cooker Hearty Potato Lentil Pot

This comforting slow cooker dish combines tender potatoes and protein-rich lentils with aromatic vegetables in a savory broth, making for an effortless and nutritious meal perfect for a busy weeknight.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Comfort Food, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For Sautéing Aromatics (Optional but Recommended)
  • 1 tbsp olive oil
  • 1 large onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
Main Pot Ingredients
  • 1.5 cups brown or green lentils rinsed
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14.5 oz, undrained
  • 1.5 lbs Yukon Gold potatoes peeled and cut into 1-inch cubes
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp smoked paprika
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp salt or to taste
For Finishing (Optional)
  • 1 cup fresh spinach roughly chopped
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Slow Cooker (6-quart or larger)
  • Cutting board
  • Sharp knife
  • Measuring Cups
  • Measuring Spoons
  • Large skillet

Method
 

Preparation
  1. Heat olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute until fragrant. Transfer the sautéed vegetables to the slow cooker insert.
  2. Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), cubed potatoes, dried thyme, dried rosemary, smoked paprika, salt, and black pepper to the slow cooker. Stir gently to combine all ingredients.
Cooking
  1. Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the lentils are tender and the potatoes are easily pierced with a fork.
Serving
  1. Once cooked, stir in the fresh spinach (if using) and let it wilt for 5-10 minutes in the hot pot. Taste and adjust seasoning as needed.
  2. Ladle the Hearty Potato Lentil Pot into bowls. Garnish with fresh chopped parsley, if desired. Serve hot.

Notes

For a thicker consistency, remove about 1 cup of the lentil mixture, mash it lightly, and return it to the slow cooker to stir in. This dish freezes well; store cooled leftovers in an airtight container for up to 3-4 days in the refrigerator, or up to 3 months in the freezer. Feel free to add other vegetables like bell peppers or zucchini (add during the last hour of cooking) for variety.