Easy and tasty crock pot lentil vegetable casserole with harissa paste. It's a hearty vegan stew that's full of flavour and easy to prepare.
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5 from 5 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 Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Meal
Cuisine: North African
Servings: 8
Calories: 300kcal
Author: Kate Hackworthy | Veggie Desserts


  • 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 depending on how spicy you want it
  • 2 tbsp tomato puree
  • 2 cans chopped tomatoes (400g/15oz)
  • 750 ml vegetable stock
  • 500 g green lentils rinsed and drained
  • 1/2 savoy cabbage shredded
  • small handful of fresh baby spinach leaves
  • zest of 1 lemon
  • salt and pepper
  • fresh parsley or coriander/cilantro roughly chopped


  • Heat the oil in a large pan or Crock-Pot sauté pot 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 removable Crock-Pot bowl if sautéing in a pan.
  • Add the harissa, 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.
  • hour before the end of the cooking time, stir in the shredded cabbage and continue to cook until the end of the chosen time.
  • Add the spinach, lemon zest, seasoning and herbs, and serve.


This recipe freezes well.


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