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5.0 from 42 votes

Vegan Slow Cooker Lentil Stew with Harissa

This vegan slow cooker lentil stew with harissa is aromatic, lightly spiced and full of flavour. It's easy, vegan, gluten free and a perfect Crock Pot recipe.

Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins
Servings: 8
Calories: 300 kcal
Course: Main Course
Cuisine: American , North African

Ingredients

  • 1 tablespoon vegetable oil
  • 3 carrots finely diced
  • 2 onions diced
  • 3 celery sticks diced
  • 4 cloves garlic finely diced
  • 2 teaspoon ground cumin
  • 1-2 teaspoon harissa paste (optional) depending on how spicy you want it
  • 2 tablespoon tomato paste/puree
  • 2 cans chopped tomatoes (400g/15oz)
  • 750 ml vegetable broth/stock
  • 500 g green lentils rinsed and drained
  • ½ savoy cabbage (or kale) shredded
  • small handful of fresh baby spinach leaves
  • Zest of 1 lemon
  • salt and pepper

Instructions

Slow Cooker instructions
    Cup of Yum
  1. 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.
  2. Transfer the contents to the slow cooker bowl.
  3. Add the harissa paste, tomato puree, chopped tomatoes, lentils and stock, and stir well
  4. Cover and cook on Low for 7-8 hours or High for 6-7 hours.
  5. 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.
  6. If using kale, stir it in now and let it soften. Add the spinach, lemon zest, seasoning and serve.
Stovetop instructions
  1. 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.
  2. 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.
  3. If using kale and/or spinach, stir it in 5 minutes before the end. Add the lemon zest, seasoning and serve.

Notes

  • This recipe freezes well.
  • Try adding diced peeled potatoes to make it even heartier.
  • If you like spice, but don't have harissa, then add in a teaspoon or two of dried chilli flakes.
  • You can make lots of swaps for this Lentil Stew.
  • Try adding whatever root vegetables you have. For softer vegetables (like zucchini or eggplant) add them close to the end of the cooking time.
  • suitable for slow cooker or stovetop cooking methods.

Nutrition Information

Calories 300kcal (15%) Carbohydrates 52g (17%) Protein 18g (36%) Fat 2g (3%) Saturated Fat 1g (5%) Sodium 572mg (24%) Potassium 1104mg (32%) Fiber 23g (92%) Sugar 8g (16%) Vitamin A 4820IU (96%) Vitamin C 34.5mg (38%) Calcium 114mg (11%) Iron 6.5mg (36%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 300

% 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.