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A close-up of a warm, rich Slow Cooker Potato Lentil Pot garnished with fresh parsley, served in a dark brown bowl.
Daniel

Slow Cooker Potato Lentil Pot

A hearty, wholesome, and incredibly easy slow cooker stew featuring tender potatoes, protein-rich lentils, and a medley of root vegetables simmered in a savory tomato-herb broth. Perfect for a comforting weeknight meal with minimal effort.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup dry brown or green lentils rinsed thoroughly
  • 4 medium potatoes about 1.5 lbs, peeled and diced into 1-inch cubes
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 6 cups vegetable broth
  • 1 14.5 oz can diced tomatoes undrained
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 bay leaf
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper or to taste
Optional Add-ins & Garnish
  • 2 cups fresh spinach roughly chopped
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • 6-quart or larger slow cooker
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons

Method
 

Preparation
  1. Rinse the dry lentils thoroughly under cold water. Peel and dice the potatoes into 1-inch cubes. Peel and dice the carrots, celery, and onion. Mince the garlic.
Combine and Cook
  1. Add the rinsed lentils, diced potatoes, carrots, celery, onion, and minced garlic to the slow cooker insert. Pour in the vegetable broth and the undrained can of diced tomatoes.
  2. Stir in the tomato paste, dried thyme, smoked paprika, bay leaf, salt, and black pepper. Mix everything well to combine, ensuring all ingredients are submerged as much as possible.
  3. 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.
Finish and Serve
  1. If using fresh spinach, stir it into the slow cooker during the last 15-20 minutes of cooking until it wilts completely. Remove and discard the bay leaf before serving. Taste and adjust seasoning as needed.
  2. Ladle the Slow Cooker Potato Lentil Pot into bowls and garnish generously with fresh chopped parsley. Serve hot.

Notes

For a thicker consistency, remove about 1 cup of the cooked mixture, mash it with a fork or potato masher, and then stir it back into the slow cooker. This dish stores well in an airtight container in the refrigerator for up to 4 days and can also be frozen for up to 3 months. Feel free to add other vegetables like bell peppers, zucchini, or green beans during the last hour of cooking if desired. Serve with a side of crusty bread or a fresh green salad for a complete meal.