Vegan Spicy Lentil Vegetable Stew
Oil-Free and Gluten-Free; Made in the Crock Pot

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Vegan Spicy Lentil Vegetable Stew

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Adjust Servings:
2 cups, dry, rinsed and picked over Brown or Green Lentils
2 cans Fire-Roasted Tomatoes
1 small can Organic Tomato Paste
1, diced White Onion
3 cloves, minced Garlic
6 cups Organic Vegetable Broth
1 Tablespoon Smoked Paprika
3 teaspoons Garlic Powder
3 teaspoons Onion Powder
3 teaspoons Cayenne Pepper * add one at a time if you are sensitive to spice
3 teaspoons Fresh Ground Pepper
Keep these ingredients Separate
2 Medium, diced Baking Potatoes or 2 cups frozen diced potatoes
2 Large, diced Carrots or one cups, frozen
1 cup, frozen Peas
3 cups Fresh Spinach

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Made in the crock pot, this lentil stew has tons of vegetables and a spicy tomato broth. Make it as spicy or mild as you wish; yo get to choose.

  • 8-10 hours on low
  • Serves 6
  • Easy


  • Keep these ingredients Separate



On Sundays, I make a pot of soup or stew for us to take to work. I try to mix it up, so we have variety, so this week I made Spicy Lentil Vegetable Stew. Although we like it spicy, you can make this stew as mild or spicy as you choose. It is all about the amount of and types of spices you choose.

As is, the recipe is about a 3 out of 10 in terms of spice level. But, you can always add more spice if it doesn’t suit your palate.

The beauty of this recipe is it cooks in a  crock pot all day while you work. The slow cooking brings out the spices and melds the flavors together. It also cooks the lentils slowly, so they absorb the flavors. Paul and I went to the Detroit Eastern Market on Saturday, so I had plenty of fresh produce to work with.

In the last hour of cooking, I add the carrots, potatoes and peas. This way, they do to overcook throughout the day. The rest of the ingredients literally go directly into the crock pot and cook all day while you are at work, except the spinach. The spinach actually goes in right before serving, since it wilts immediately as it hits the hot stew.

What is the difference between a soup and a stew? A stew is thicker. The base is thicker than a soup broth, and a stew is heartier.

I love my crock pot. Although I love my pressure cooker, because of its quickness, there is something to be said for food that cooks slowly. Slow cooked food not only cooks itself, but the ingredients work with the lentil and spices, making this dish incredible.

This recipe is gluten-free, oil-free, and only contains the freshest of ingredients. A whole crock pot will yield an entire week’s worth of lunches or can be frozen.

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Add the following to the crock pot

Add the first 11 ingredients to the crock pot:
Lentils (rinsed and picked over)
Canned Diced Tomatoes
Tomato Paste
Vegetable Broth
Garlic Powder
Onion Powder
Cayenne Pepper
Fresh Ground Pepper
Turn on low and cook for 8 to 10 hours


1 hour prior to serving

Add diced potatoes, carrots, and peas.
Stir and cook for an hour.


Add Spinach at the end

5 to 10 minutes before serving, add fresh spinach.
Turn off heat.
Taste, and adjust spices to your taste preference.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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