Vegan Recipe: Hearty Slow Cooker Lentil-Potato Stew

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For those cold and windy early spring days, there’s no better antidote than hearty hot lentil stew! White wine, garlic, poultry seasoning, lemon juice, and fennel work together to transform simple rustic ingredients into a delicious cure for chilly-day blahs. As a bonus, this one-pot vegan meal comes together fairly quickly and lets the slow cooker do most of the work!


Group 1:

Group 2:

  • Juice from 1/2 lemon, or to taste
  • 2 tablespoons olive oil, optional
  • 2 tablespoons chopped fresh (or 1 tablespoon dried) parsley or chives
  • 1 teaspoon salt, or to taste (varies depending on both taste preference and whether you used veggie broth or water)
  • 1/2 teaspoon black pepper, or to taste


Combine all Group 1 ingredients in a large slow cooker — the 6-quart size works well. Cook on low 6-8 hours or on high 5-6 hours, until lentils and potatoes are cooked to desired doneness. Stir in Group 2 ingredients, adjust seasonings to taste, and top with fresh parsley or chives. Serve with warm bread, and enjoy — then just sit back and laugh at the cold!

2 thoughts on “Vegan Recipe: Hearty Slow Cooker Lentil-Potato Stew”

  1. My husband and I enjoyed this wonderful stew for dinner last night. It was hearty, filling, and delicious. We did make a couple of slight alterations to the recipe. We didn’t have lintels on hand, so we substituted chana. I seasoned my stew with sea salt, and my husband added a bit of tabasco sauce. What a terrific recipe! Many thanks!

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