Cheesy Slow Cooker Lentils

by Becca
3 people
3 hr 40 min

These cheesy slow cooker lentils are almost zero effort to make, they’re tasty served in a million different ways, and you can use whatever veg you have on hand!

I love using my slow cooker as it requires minimum effort (like, practically zero), to produce healthy, hearty food that I’m genuinely excited about eating. These cheesy slow cooker lentils are the perfect example – chuck it all in the pot, and a few hours later you’ll come back to an awesome meal. What could be better?!

These slow cooker lentils really are about as close as you can get to a zero effort meal.

Dump everything in the Crock-Pot.

Wait a while.

Stir in some cheese, if you like.


Some ideas for how to serve these:

  • on its own, as a stew
  • spooned over rice or pasta
  • scooped up with tortilla chips
  • over a jacket potato
  • inside flour or corn tortillas, to make lentil tacos
  • as lentil soup (just add a bit more liquid when cooking!)

I served my cheesy slow cooker lentils on their own in a bowl, with a couple of slices of garlic bread for dipping. Utterly perfect.

Cheesy Slow Cooker Lentils
Recipe details
  • 3  people
  • Prep time: 10 Minutes Cook time: 210 Minutes Total time: 3 hr 40 min
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  • 300 g (~ 1 1/4 cups) dried green lentils
  • 6 medium mushrooms, diced
  • 2 bell peppers, diced (I used yellow and red)
  • 400 g tin (~ 1 1/3 cups) chopped tomatoes
  • 350 ml (~ 1 1/3 cups) vegetable stock
  • 100 g (~ 1 cup) grated cheddar cheese
  • Salt
  • Black pepper

Add the first 5 ingredients (lentils through veggie stock) to the slow cooker, and mix well to combine. Cook on high for 3 1/2 hours, or until the lentils are soft.
Add the grated cheese, and mix well until it's completely melted (you can put the lid back on for a few minutes to help it melt, if needed). Season to taste, and serve warm. I garnished mine with a little semi-dried parsley and some finely grated cheese.
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