Lentil Stew with Harissa (vegan, slow cooker or stovetop)

This slow cooker or stovetop Lentil Stew will warm you up on cold evenings. It’s easy, hearty and bursting with vegetables and great taste. Optional harissa paste gives a lovely depth of warm flavor. Vegan and gluten-free.

Slow Cooker Lentil Stew

(NOTE: Stovetop method also given below)

I love a good warming stew. When the weather draws in and the nights get shorter, I crave it.

I want big bowls of hot vegetables, thick with their own sauce.

And I want gently spiced one-pot dishes. I want to be warmed from the inside out.

That’s where this slow cooker lentil stew comes in. You could substitute many vegetables so it’s a great way to reduce food waste and use up your vegetable box.

The cumin and harissa paste enliven the vegetables and pack this simple vegan slow cooker casserole to full of aromatic flavours.

It’s nourishing, filling and fragrant.

Perfect on its own or mopped up with fresh bread. Try my easy flatbread or kale herb soda bread.

Slow Cooker Stews

Using a slow cooker (crock pot) means you can add the ingredients in the morning, and return from work to the air in the house dancing with spice.

It’s such a flexible and stress-free way to prepare a meal!

Plus, I love how a slow cooker makes like so easy. You can ignore it all day while it makes everything extra delicious.

I love it for stew, but also my slow cooker chocolate beetroot cake (not vegan).

Ingredients in Lentil Stew

Onion
Garlic
Celery
Carrot
Ground cumin
Tomato Paste/Puree
Vegetable Stock/Broth
Chopped tomatoes
Green lentils (feel free to use red lentils instead)
Cabbage or Kale
Spinach
Lemon
Harissa paste (spicy North African paste usually found in the ethnic aisle of most major supermarkets. Rose harissa works well too and is less firey)

Most of the ingredients are store cupboard staples, but this recipe is very flexible, so feel free to make substitutions.

That’s one of the great things about slow cooker casseroles, they’re endlessly adaptable.

If you use the cumin and harissa paste, it will still taste similar if you substitute parsnips, kale and red lentils.

What is harissa?

Harissa is a hot and spicy condiment paste traditional to North Africa and the Middle East, particularly found in Tunisia and Morocco.

It’s normally a blend of red peppers, dried red chillies, garlic, cumin and caraway, plus a mixture of other spices that might include rose petals.

Different brands will all have different mixes, so some may be hotter than others, or perhaps sweeter, spicier or have rose notes in it.

How do you use Harissa?

Harissa is spicy, aromatic and adds a complex depth of flavour to many dishes. There are many ways to use it:

• Add flavour to soups and stews
• A marinade or rub for meat or vegetables
• Add extra punch to tomato-based sauces
• Mix with oil on roasted vegetables or potatoes
• Swirled into cooked couscous

Harissa is quite spicy, so start with just a little and add more if you like it hot. Rather than just heat for heat’s sake, harissa brings many other flavours along with it making it not just hot, but truly, fragrantly, warming.

What is a substitute for harissa paste?

Harissa is available in the ethnic section of major supermarkets, but if you can’t find it you could try to make your own or substitute it with chilli paste or your favourite hot sauce.

If you still want that typical harissa flavour, you could add a pinch of ground cumin and caraway to the chilli paste.

Vegan Slow Cooker Recipes

If you’re looking for other vegan Crock pot recipes try my red lentil dahl, kale and ale stew or Spanish beans in tomatoes.

They’re all easy to make on the stove top, but add the ingredients to a slow cooker and they’ll be extra easy.

Recipes From A Pantry’s caponata recipe (aubergine/eggplant stew) would also be great in a slow cooker. I made it for dinner last night and it’s delicious!

How to make Lentil Stew step by step

Note: the stovetop method is below in the recipe card. This is the step by step method to make this Lentil Stew in the slow cooker. 

It’s a really easy recipe that’s bursting with flavor. Just follow these simple steps:

1: Sautee the chopped veggies in a frying pan and add cumin, then transfer to the bowl of your slow cooker (or a large pot for stovetop method). 

2: add the tomatoes, stock, lentils, tomato puree and harissa paste (if using). If you’re using cabbage (instead of kale) then you can add it now. Give it a stir, set the slow cooker and leave it to allow it to turn into lentil stew casserole goodness. It’s that easy!

Step 4. If you’re using kale or spinach, add just before serving and stir it in to soften. 

Tips and Tricks for Lentil Stew

• 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.
   

Lentil Recipes

Looking for other ways to use up lentils? Try these!

Lentil Dhal
Vegan Lentil Soup
Lentil Tomato Stew
Mini Lentil Tacos
Lentil Carrot Hot Dogs

Get the recipe for Vegan Slow Cooker Lentil Stew with Harissa

If you make this vegan Lentil Stew recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes. I work hard to bring you creative vegetable cake recipes, as well as vegetarian and vegan recipes and vegan desserts.

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.

5 from 7 votes

Print Pin Rate

Course: Main Meal

Cuisine: American, North African

Prep Time: 15 minutes

Cook Time: 6 hours

Total Time: 6 hours 15 minutes

Servings: 8

Author: Kate Hackworthy | Veggie Desserts

Ingredients

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

UK Measures - << Convert to USA Measures >>

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.
• 1/2 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.

Recipe Tips

• 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 | Carbohydrates: 52g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Sodium: 572mg | Potassium: 1104mg | Fiber: 23g | Sugar: 8g | Vitamin A: 4820IU | Vitamin C: 34.5mg | Calcium: 114mg | Iron: 6.5mg

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.