Vegan Slow Cooker Lentil Stew with Harissa
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
8
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Calories
300 kcal
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Course
Main Course
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Cuisine
American, North African
Vegan Slow Cooker Lentil Stew with Harissa
Description
The stew begins by sautéing diced carrots, onions, and celery in vegetable oil until softened but not colored, then garlic and ground cumin are added for fragrant depth. This base is transferred to a slow cooker or left in the pan for stovetop simmering depending on preference.
Harissa paste, tomato paste, chopped tomatoes, green lentils, and vegetable stock combine to form a flavorful cooking liquid that slowly tenderizes the lentils over several hours. About 30 minutes before completion, shredded savoy cabbage or kale is stirred in to soften. Fresh baby spinach and lemon zest are added right at the end for brightness and vibrant color.
The resulting stew is thick, nourishing, and lightly spiced with harissa's smoky heat balanced by sweetness from tomatoes. It makes a fulfilling plant-based meal served on its own or alongside bread.
Practical notes suggest adding diced potatoes for extra heartiness and substituting vegetables as available. The dish freezes well and harissa can be replaced with chili flakes for different heat levels.
Ingredients
- 1 tablespoon vegetable oil
- 3 carrot finely diced
- 2 onion diced
- 3 celery diced, sticks
- 4 cloves garlic finely diced
- 2 teaspoon cumin ground
- 1-2 teaspoon harissa paste depending on how spicy you want it, optional
- 2 tablespoon tomato paste or puree
- 2 cans tomato 400g/15oz, chopped
- 750 ml vegetable stock or vegetable broth
- 500 g green lentils rinsed and drained
- ½ savoy cabbage shredded, or kale
- baby spinach small handful, fresh leaves
- lemon zest of 1
- salt
- black pepper
Instructions
Slow Cooker instructions
- Heat the oil in a large pan and sauté the carrots, onions and celery without colouring until softened. Stir in the garlic and cumin and continue to sauté for a further 1-2 minutes, stirring continuously.
- Transfer the contents to the slow cooker bowl.
- Add the harissa paste, tomato puree, chopped tomatoes, lentils and stock, and stir well
- Cover and cook on Low for 7-8 hours or High for 6-7 hours.
- ½ hour before the end of the cooking time, stir in the shredded cabbage and continue to cook until the end of the chosen time.
- If using kale, stir it in now and let it soften. Add the spinach, lemon zest, seasoning and serve.
Stovetop instructions
- Heat the oil in a large pan and sautee the carrots, onions and celery without colouring until softened. Stir in the garlic and cumin and continue to sauté for a further 1-2 minutes, stirring continuously.
- Add the harissa paste, tomato puree, chopped tomatoes, lentils, cabbage and stock, and stir well. Bring to a boil, then reduce the heat and simmer or 20 minutes or until the lentils and vegetables are soft.
- If using kale and/or spinach, stir it in 5 minutes before the end. Add the lemon zest, seasoning and serve.
Notes
- This stew freezes well for later meals.
- Add diced peeled potatoes to increase heartiness if desired.
- If harissa is unavailable, substitute with dried chili flakes to adjust spice level.
- Vegetables can be varied; add softer vegetables like zucchini near the end of cooking to avoid over-softening.
- Suitable for both slow cooker and stovetop preparation methods.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 18g | 36% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 572mg | 24% |
| Potassium | 1104mg | 23% |
| Fiber | 23g | 92% |
| Sugar | 8g | 16% |
| Vitamin A | 4820IU | 96% |
| Vitamin C | 34.5mg | 38% |
| Calcium | 114mg | 11% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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