Close up of a bowl of vegan lentil stew recipe
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5 from 7 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: American, North African
Servings: 8
Calories: 300kcal
Author: Kate Hackworthy | Veggie Desserts
Cost: $5

Equipment

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

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.

Video

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

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