Slow Cooker Lentils and Vegetables

My slow cooker has been my best friend recently, and this recipe fills all my requirements! This Slow Cooker Lentils and Vegetables has plenty of protein, fiber, and vegetables- and I can dump it all in my slow cooker and come back to a delicious dinner.

Keep scrolling to get to the recipe card and extra tips and tricks!

If this is your first time cooking with lentils, you’re in for a treat!

Lentils are part of the legume family and are similar to beans. They don’t take very long to cook and REALLY expand once you cook them, turning them into a hearty meal.

1 cup of cooked lentils has about 230 calories, 18 grams of protein, and 15 grams of fiber! To say this is a nutritional powerhouse is an understatement. This is one of my favorite forms of plant-based protein.

I’ve added cooked lentils to ground meat before, to add a bit of fiber and extra protein. It’s not a replacement for meat, for those meat lovers, but a great way to add extra nutrition.

I will say that if you’re not used to lentils or a lot of fiber in your diet, you may get bloated or gassy. Eventually, once you incorporate lentils more often, your body will get used to it!

This crock pot recipe is a great option for meal prep! It doesn’t take a long time to make, and it tastes amazing the next day because the lentils absorb some of the flavor.

If you make a big batch ahead of time, you can bring it to work for lunch or come home from a long day of work and simply heat this up!

Green lentils

Garlic

White onion

Carrots

Zucchini

Diced tomatoes

Thyme

Salt and pepper

Water (Or vegetable stock)

Rice (for serving)

Lentils: Brown lentils would also work with this, but I would suggest not using red lentils because they get very mushy and would affect the texture.

Vegetables: Don’t like zucchini or carrots? Feel free to add some of your other favorites instead! Broccoli or cauliflower should work, but you may need to adjust cooking time. You can also add some baby spinach at the end and let it wilt a little.

Toppings: I’ve added sour cream and shredded cheddar to mine and it was delicious! You can do that too or use vegan versions if you need to.

• There’s nothing wrong with using pre-chopped vegetables! You can buy them fresh or frozen at the grocery store and they can save you so much time in the kitchen.

Add all of the ingredients to the bottom of a slow cooker. Additionally, you could saute the vegetables in a pan first with a drizzle of olive oil.

Cover and cook on LOW for at least 4 hours, until the lentils are fully cooked. The mixture will be a little liquidous, almost like a veggie soup.

Divide into 4 bowls and serve with rice or your favorite additions/toppings.

This great recipe could be a whole meal in itself. Just get yourself a big bowl of it and enjoy! But if you want a little extra, you could add a salad on the side or maybe some crusty bread.

Store any leftovers in an airtight container and keep in the fridge for 3-5 days. If all the liquid has been absorbed, you can add more vegetable broth or water to thin it out a bit.

Are you looking for more slow cooker recipes, or other recipes with lentils? Here are some of my favorites!

• Slow Cooker Lentil Soup
• Instant Pot Lentil Burrito Bowls
• Slow Cooker Cornbread Casserole