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Slow Cooker Lentil Cauliflower Stew

This Slow Cooker Lentil Cauliflower Stew is a hearty, nourishing dish that's easy to prepare and packed with flavor!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Course: Main Course
Cuisine: Vegan
Keyword: Comfort Food, Easy, Gluten-Free
Servings: 6 servings

Ingredients

  • 16 ounces dried lentils Choose green or brown lentils for the best texture.
  • 1 tablespoon olive oil For sautéing the onions and garlic.
  • 1 large onion chopped (about 2 cups)
  • 2 cloves garlic chopped
  • 1 pound cauliflower chopped into very small florets
  • 2 pieces leeks white and green parts only, halved, washed carefully, and chopped
  • 2 large carrots peeled and chopped
  • 2 stalks celery chopped
  • 2 pieces bay leaves
  • 1 tablespoon chopped fresh thyme or 1 tsp dried thyme
  • 2 teaspoons kosher salt (or to taste)
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne (very spicy—add 1/4 tsp or less for a milder flavor)
  • 1/4 teaspoon black pepper
  • 8 cups low-sodium vegetable broth The base of the stew.
  • 32 ounces diced tomatoes with juice (1 large can)
  • 2 cups chopped kale or Swiss chard
  • Optional toppings Plain yogurt, herbed goat cheese, feta, crème fraîche, grated Parmesan, Greek yogurt, or low-fat sour cream.

Instructions

  • Start by rinsing the lentils under cold water. This step ensures any debris is washed away and helps improve the stew’s texture. Chop the onion, garlic, cauliflower, leeks, carrots, and celery into bite-sized pieces.
  • In a skillet, heat the olive oil over medium heat. Add the chopped onions and garlic, stirring occasionally until the onions are translucent and fragrant, about 5 minutes. This step helps to deepen the flavor of the stew.
  • In your slow cooker, add the sautéed onions and garlic, rinsed lentils, chopped cauliflower, leeks, carrots, celery, bay leaves, thyme, salt, cumin, cayenne, black pepper, vegetable broth, and diced tomatoes with their juice. Give everything a good stir to combine.
  • Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The longer, the better, as the flavors will meld beautifully, and the lentils will become tender.
  • About 30 minutes before serving, stir in the chopped kale or Swiss chard. This addition will add a pop of color and nutritional value to your stew.
  • Before serving, taste your stew and adjust the seasonings as needed. You may want to add more salt, pepper, or cayenne depending on your preferences.
  • Ladle the stew into bowls and top with your choice of optional toppings. Plain yogurt, herbed goat cheese, or a sprinkle of feta can elevate the dish and add creaminess.

Equipment

  • Slow Cooker
  • Chopping Board
  • Knife
  • Measuring cups and spoons
  • Wooden Spoon

Notes

  • This stew is incredibly flexible. Feel free to swap in any vegetables you have on hand, such as bell peppers, zucchini, or sweet potatoes.
  • If you prefer a thicker stew, you can mash some of the lentils after cooking or add a cornstarch slurry.
  • This recipe is perfect for meal prep. Make a big batch and enjoy it throughout the week for lunches or dinners.
  • For added depth of flavor, consider adding a splash of balsamic vinegar or a squeeze of lemon juice before serving.