It’s been cold, rainy and — thankfully — really quiet here after the holidays, which means there’s plenty of time for me to make warm soup to fill everyone’s belly. Even though I’ve been in less of a rush than usual, that doesn’t mean I’m not looking for ways to make life easier for myself in the kitchen. 


So, time once again to break out my crock pot! All I do is toss in some lentils, a few herbs and a mix of vegetables from the farmer’s market and serve it with a dollop of herbed goat cheese on top, which the kids love swirling in to their soup. 


This recipe makes enough so that I can freeze half for cold, lazy nights when I don’t have any time to cook — which I anticipate happening quite a bit once school starts up again!


Crock Pot Lentil Veggie Stew

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Author: Catherine McCord
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 leeks, chopped (use only the white and light green part of the leek)
  • 2 large carrots, chopped
  • 3 celery stalks, diced
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • 1 tablespoon kosher salt
  • 8 cups vegetable broth
  • 1 (32 ounce) can chopped tomatoes
  • 16 ounces dried lentils
  • 2 cups kale or swiss chard, chopped


  • Heat the oil in a sauté pan over medium heat and cook the onions for 4 minutes.
  • Add the garlic and cook an additional minute.
  • Place the onion mixture with the remaining ingredients in a crock pot and stir.
  • Cover and cook the lentils on high heat for 4 hours or low heat for 8 hours or until lentils are tender.
  • Top with desired accompaniment and serve.
  • * You can also place all of the ingredients in a large pot over low to medium heat and cover for 90 minutes or until tender.


Sodium: 790mg | Sugar: 9g | Fiber: 16g | Cholesterol: 5mg | Calories: 290kcal | Fat: 4g | Protein: 18g | Carbohydrates: 45g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. I couldn’t get kale or Swiss chard in the supermarket today, so I substituted with finely sliced sweetheart cabbage. I made in on top of the stove in about 90 minutes and it turned out perfectly. I don’t have kids, so I can’t vouch for how kid friendly it is. I did, however, film it bubbling away on the stove and sent it to my food-loving chum. Very impressed, he was! A lovely stew, and the leftovers are now packed away ready for the freezer. I’ve recently decided to overhaul my eating habits so this will be an ideal “ready meal” when I’m too exhausted to cook. Thank you so much for sharing this. I’ll be trying out more from your site!

  2. It also took my lentils longer than 4hrs on high. Too bad I was planning it for dinner time with no time to spare. Good news is they get better with every reheat.

  3. Our 2-yr-old LOVED this soup! She had never had soup before, but she gobbled up 3 bowls. She even figured out how to drink the leftover broth at the end! Mom and Dad enjoyed it too

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