23 Delicious Lentil Crockpot Recipes for Busy Weeknights

Got a busy week ahead and dreading the dinner dilemma? You’re not alone! That’s why we’ve gathered 23 delicious lentil crockpot recipes that promise to make your weeknights a breeze. From hearty stews to creamy soups, these dishes are all about comfort, convenience, and, of course, flavor. So, grab your crockpot and let’s dive into meals that’ll have everyone asking for seconds!

Spicy Lentil and Tomato Crockpot Stew

This Spicy Lentil and Tomato Crockpot Stew is a hearty, flavor-packed dish that promises to warm your soul with every spoonful. The combination of aromatic spices and tender lentils creates a comforting meal perfect for any season.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon crushed red pepper flakes
• 1 can (28 oz) crushed tomatoes, with their juices
• 4 cups vegetable broth, low-sodium
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons freshly chopped cilantro, for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and red pepper flakes, cooking until fragrant, about 1 minute. Tip: Toasting the spices releases their essential oils, deepening the flavor.
3. Transfer the onion mixture to a crockpot. Add the lentils, crushed tomatoes, vegetable broth, salt, and black pepper, stirring to combine.
4. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the lentils are tender. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
5. Once cooked, taste and adjust seasoning if necessary. Tip: For a thicker stew, remove the lid and cook on HIGH for an additional 30 minutes.
6. Serve hot, garnished with freshly chopped cilantro.

Perfectly balanced, this stew boasts a velvety texture with a kick of heat, making it an ideal companion to crusty bread or a dollop of cool yogurt. The lentils absorb the spices beautifully, offering a satisfying bite that’s both nourishing and indulgent.

Hearty Lentil and Vegetable Crockpot Soup

Amidst the crisp embrace of autumn, a bowl of Hearty Lentil and Vegetable Crockpot Soup offers a comforting embrace, blending nourishing lentils with a medley of vibrant vegetables for a dish that’s as wholesome as it is flavorful.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 6 cups low-sodium vegetable broth
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon fresh lemon juice

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery, sautéing until the vegetables are softened, about 5 minutes.
2. Stir in the cumin and smoked paprika, cooking for an additional minute until fragrant.
3. Transfer the sautéed vegetables to a crockpot. Add the lentils, vegetable broth, and bay leaf, stirring to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Discard the bay leaf. Stir in the spinach and lemon juice, allowing the spinach to wilt for about 5 minutes.
6. Season with salt and freshly ground black pepper to taste before serving.

Kindly note, this soup’s texture is luxuriously thick, with the lentils providing a hearty base that’s perfectly complemented by the tender vegetables. The subtle smokiness from the paprika and the freshness of the lemon juice elevate the flavors, making it a delightful dish to serve with crusty bread for dipping.

Creamy Coconut Lentil Crockpot Curry

Nestled within the heart of comfort food, this dish marries the velvety richness of coconut milk with the earthy depth of lentils, creating a symphony of flavors that’s both nourishing and indulgent. Perfect for those seeking a hassle-free yet sophisticated meal, it’s a testament to the magic that unfolds when simple ingredients are allowed to shine.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1 can (13.5 oz) full-fat coconut milk, creamy and lush
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced to aromatic perfection
• 1 tbsp freshly grated ginger, vibrant and pungent
• 2 tbsp curry powder, warmly spiced
• 1 tsp ground turmeric, golden and earthy
• 1/2 tsp red pepper flakes, for a subtle heat
• 4 cups vegetable broth, rich and flavorful
• 1 tbsp coconut oil, unrefined and fragrant
• Salt, to enhance the flavors

Instructions

1. Heat the coconut oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion, cooking until translucent and soft, approximately 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, being careful not to burn.
4. Sprinkle in the curry powder, turmeric, and red pepper flakes, toasting the spices for 30 seconds to unlock their flavors.
5. Transfer the onion and spice mixture to the crockpot, adding the rinsed lentils, coconut milk, and vegetable broth. Stir to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the curry has thickened.
7. Season with salt to taste, adjusting the spices if necessary for a perfectly balanced dish.

Garnished with fresh cilantro and served over a bed of fluffy basmati rice, this curry offers a creamy texture and a complex flavor profile that’s both comforting and exotic. For an extra touch of luxury, drizzle with a swirl of coconut cream and a sprinkle of toasted coconut flakes.

Savory Lentil and Mushroom Crockpot Casserole

Hearty and wholesome, this Savory Lentil and Mushroom Crockpot Casserole is a testament to the beauty of slow-cooked meals, blending earthy lentils and umami-rich mushrooms into a dish that’s both nourishing and deeply flavorful.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 8 oz cremini mushrooms, sliced into thick, meaty pieces
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced into small cubes
• 2 celery stalks, finely chopped
• 4 cups vegetable broth, rich and flavorful
• 1 tbsp tomato paste, concentrated and robust
• 1 tsp dried thyme, aromatic and slightly floral
• 1 tsp smoked paprika, for a hint of warmth
• 1/2 tsp kosher salt, finely ground
• 1/4 tsp freshly ground black pepper, for a subtle kick
• 2 tbsp extra virgin olive oil, rich and fruity

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, diced carrots, and chopped celery, cooking until the vegetables begin to soften, about 5 minutes more.
4. Add the sliced cremini mushrooms to the skillet, cooking until they release their juices and start to brown, about 8 minutes.
5. Transfer the vegetable mixture to a crockpot, then add the rinsed green lentils, vegetable broth, tomato paste, dried thyme, smoked paprika, kosher salt, and freshly ground black pepper, stirring to combine.
6. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded beautifully.
7. For a thicker consistency, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.

Flavorful and satisfying, this casserole boasts a velvety texture with a depth of flavor that comes from slow cooking. Serve it over a bed of creamy mashed potatoes or alongside a crisp green salad for a complete meal.

Easy Lentil and Spinach Crockpot Dal

Yielded by the humble lentil, this Easy Lentil and Spinach Crockpot Dal is a testament to how simplicity and nourishment can coalesce into a dish that’s both comforting and sophisticated. Your slow cooker does the heavy lifting, melding spices and textures into a harmonious blend that’s as versatile as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 4 cups vegetable broth, rich and flavorful
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced to aromatic perfection
• 1 tbsp fresh ginger, grated with zest
• 1 tsp ground turmeric, vibrant and earthy
• 1 tsp ground cumin, warmly aromatic
• 1/2 tsp cayenne pepper, for a subtle kick
• 1 can (14 oz) diced tomatoes, with their tangy juices
• 4 cups fresh spinach leaves, roughly chopped and verdant
• 1 tbsp lemon juice, freshly squeezed for brightness
• 1/2 cup coconut milk, creamy and luscious
• Salt, to season

Instructions

1. In your crockpot, combine the rinsed lentils, vegetable broth, diced onion, minced garlic, grated ginger, turmeric, cumin, and cayenne pepper. Stir to ensure the spices are evenly distributed.
2. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the lentils are tender but not mushy. Tip: For deeper flavor, sauté the onions, garlic, and spices before adding them to the crockpot.
3. Stir in the diced tomatoes with their juices and the chopped spinach. Cover and cook on HIGH for an additional 30 minutes, allowing the spinach to wilt and the flavors to meld.
4. Finish by stirring in the lemon juice and coconut milk. Season with salt to taste. Tip: The coconut milk adds richness; for a lighter version, it can be omitted or reduced.
5. Let the dal sit for 10 minutes before serving to allow the flavors to deepen further. Tip: Garnish with fresh cilantro or a dollop of yogurt for added freshness and creaminess.

With its velvety texture and a balance of earthy, spicy, and tangy notes, this dal is a canvas for creativity. Serve it over steamed basmati rice, with a side of naan for dipping, or as a hearty soup on its own.

Rich Lentil and Sweet Potato Crockpot Chili

Venturing into the realm of comfort food with a twist, this dish marries the earthy depth of lentils with the natural sweetness of sweet potatoes, all simmered to perfection in a crockpot. It’s a hearty, flavor-packed chili that promises to warm the soul on any given day.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 large sweet potatoes, peeled and diced into 1-inch cubes
• 1 tablespoon rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 4 cups vegetable broth, low-sodium
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 1 teaspoon sea salt
• 1/2 teaspoon finely ground black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, smoked paprika, and cayenne pepper, cooking for another minute until fragrant.
3. Transfer the onion mixture to the crockpot. Add the rinsed green lentils, diced sweet potatoes, vegetable broth, and fire-roasted diced tomatoes. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and sweet potatoes are tender.
5. Season with sea salt and finely ground black pepper. Stir in the chopped fresh cilantro just before serving.

Yielded is a chili with a velvety texture, where the sweetness of the potatoes beautifully contrasts the smoky spices. Serve it topped with a dollop of Greek yogurt or alongside a slice of crusty artisan bread for a complete meal.

Fragrant Lentil and Rice Crockpot Pilaf

Gracefully blending the earthy tones of lentils with the subtle aroma of basmati rice, this crockpot pilaf is a testament to the beauty of simple ingredients coming together to create something truly extraordinary.

Ingredients

• 1 cup of fragrant basmati rice, rinsed until the water runs clear
• 1 cup of green lentils, picked over and rinsed
• 2 tablespoons of rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced to a fine paste
• 1 teaspoon of ground cumin, freshly toasted for maximum aroma
• 1/2 teaspoon of ground turmeric, for a vibrant golden hue
• 4 cups of homemade vegetable stock, simmering hot
• Salt, to season the dish to perfection
• 1/4 cup of fresh cilantro, roughly chopped for a burst of color and freshness

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent and slightly golden, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another minute until fragrant, being careful not to let it brown.
4. Add the toasted ground cumin and vibrant ground turmeric to the skillet, stirring quickly to coat the onions and garlic with the spices.
5. Transfer the spiced onion mixture to the crockpot, followed by the rinsed basmati rice and green lentils, spreading them evenly at the bottom.
6. Pour the simmering hot vegetable stock over the rice and lentils, ensuring they are fully submerged. Season with salt to taste.
7. Cover the crockpot and cook on low heat for 3 hours, or until the rice and lentils are tender and have absorbed all the liquid. Avoid opening the lid during cooking to ensure even heat distribution.
8. Once cooked, fluff the pilaf gently with a fork to separate the grains, then sprinkle with the roughly chopped fresh cilantro before serving.

Unveiling a dish where each grain of rice stands distinct yet harmoniously united with the lentils, this pilaf offers a comforting texture and a depth of flavor that is both grounding and uplifting. Serve it alongside a crisp cucumber salad or as a hearty base for grilled vegetables to elevate your meal into a feast for the senses.

Zesty Lentil and Kale Crockpot Stew

Hearty and brimming with vibrant flavors, this Zesty Lentil and Kale Crockpot Stew is a comforting embrace in a bowl, perfect for those seeking nourishment without sacrificing elegance. Its rich tapestry of ingredients melds together in the slow cooker, offering a hands-off approach to a deeply satisfying meal.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 4 cups low-sodium vegetable broth, rich and flavorful
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 2 stalks celery, diced
• 1 bunch kale, stems removed and leaves chopped into bite-sized pieces
• 1 tbsp extra virgin olive oil, robust and fruity
• 1 tsp ground cumin, warm and earthy
• 1/2 tsp smoked paprika, subtly sweet
• 1/4 tsp red pepper flakes, for a gentle heat
• Salt, to enhance flavors

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, ground cumin, smoked paprika, and red pepper flakes, cooking until fragrant, about 1 minute.
3. Transfer the onion mixture to the crockpot. Add the rinsed green lentils, diced carrots, and celery to the crockpot.
4. Pour in the low-sodium vegetable broth, ensuring all ingredients are submerged. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Thirty minutes before serving, stir in the chopped kale, allowing it to wilt and soften in the stew.
6. Season with salt to taste, adjusting the spices if necessary for a perfectly balanced flavor.

With its velvety texture and a symphony of flavors, this stew is a testament to the beauty of simple ingredients coming together. Serve it with a crusty whole-grain bread for dipping, or atop a mound of fluffy quinoa for an extra protein boost.

Comforting Lentil and Barley Crockpot Soup

Comforting in its simplicity yet rich in flavor, this lentil and barley crockpot soup is a hearty embrace on a chilly evening, blending earthy lentils with chewy barley in a savory broth that whispers of home.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1/2 cup pearl barley, rinsed
• 1 large yellow onion, finely diced
• 2 medium carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth, rich and flavorful
• 1 bay leaf
• 1 tsp dried thyme, fragrant
• 2 tbsp extra virgin olive oil, lush and fruity
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, diced carrots, and celery to the skillet. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 minutes.
3. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
4. Transfer the vegetable mixture to the crockpot. Add the rinsed green lentils, pearl barley, vegetable broth, bay leaf, and dried thyme. Stir to combine.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils and barley are tender.
6. Season with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Ladle this soul-warming soup into bowls, where the lentils and barley meld into a comforting texture, each spoonful bursting with the deep, savory flavors of the broth. Serve with a crusty loaf of bread for dipping, or garnish with a sprinkle of fresh herbs for a touch of brightness.

Bold Lentil and Chorizo Crockpot Stew

Fragrant and hearty, this Bold Lentil and Chorizo Crockpot Stew is a symphony of flavors that promises to warm your soul on any chilly evening. Its robust character and effortless preparation make it a standout dish for both weeknight dinners and special gatherings.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 8 oz Spanish chorizo, sliced into 1/2-inch pieces
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken stock, rich and flavorful
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 2 tbsp extra virgin olive oil, rich and fruity
• Salt, to season
• Freshly ground black pepper, finely ground

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced chorizo and cook until lightly browned, about 3 minutes per side, to release its flavorful oils.
3. Transfer the chorizo to the crockpot, leaving the oil in the skillet for sautéing the vegetables.
4. In the same skillet, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
5. Stir in the minced garlic, smoked paprika, and ground cumin, cooking for an additional 1 minute until fragrant.
6. Transfer the vegetable mixture to the crockpot, adding the rinsed lentils and chicken stock. Stir to combine.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors melded.
8. Season with salt and freshly ground black pepper to taste before serving.

Unmistakably rich and deeply satisfying, this stew boasts a velvety texture with a smoky undertone from the chorizo. Serve it with a crusty baguette or over a bed of steamed rice for a complete meal that delights the senses.

Wholesome Lentil and Quinoa Crockpot Bowl

Glistening under the soft glow of your kitchen light, this Wholesome Lentil and Quinoa Crockpot Bowl is a testament to the beauty of simple, nourishing ingredients coming together in perfect harmony. Each spoonful promises a comforting embrace of flavors, textures, and aromas that speak directly to the soul.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1 cup quinoa, rinsed well
• 4 cups vegetable broth, rich and savory
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced into small cubes
• 2 stalks celery, finely chopped
• 1 tsp ground cumin, warm and earthy
• 1 tsp smoked paprika, subtly sweet
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp extra virgin olive oil, lush and fruity
• 1 bunch fresh parsley, chopped for garnish

Instructions

1. In a large crockpot, heat the extra virgin olive oil on the sauté setting. Add the finely diced onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
2. Add the diced carrots and chopped celery to the crockpot, stirring to combine with the onion and garlic. Cook for another 2 minutes until the vegetables begin to soften.
3. Stir in the rinsed lentils, quinoa, ground cumin, smoked paprika, sea salt, and black pepper, ensuring the grains and spices are evenly distributed.
4. Pour in the rich vegetable broth, giving the mixture a gentle stir to combine all ingredients. Cover and set the crockpot to low, cooking for 6 hours until the lentils and quinoa are tender and have absorbed the broth.
5. Once cooked, give the bowl a final stir and adjust the seasoning if necessary. Garnish with chopped fresh parsley before serving.

Tender lentils and fluffy quinoa meld together in this crockpot bowl, offering a satisfying chew and a depth of flavor enhanced by the smokiness of paprika and the earthiness of cumin. Serve it with a dollop of Greek yogurt or a sprinkle of feta cheese for an extra layer of richness.

Aromatic Lentil and Butternut Squash Crockpot Curry

Unveiling a dish that marries the earthy depth of lentils with the sweet, nutty essence of butternut squash, this crockpot curry is a testament to the beauty of slow-cooked meals. Perfect for those seeking a comforting yet sophisticated weeknight dinner, it promises a symphony of flavors that are both nourishing and indulgent.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 cups butternut squash, peeled and cubed into 1-inch pieces
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tbsp garam masala
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 can (14 oz) coconut milk, full-fat and creamy
• 2 cups vegetable broth, low-sodium and rich
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt
• Fresh cilantro leaves, for garnish

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and freshly grated ginger, cooking for another minute until fragrant.
3. Add the garam masala, ground turmeric, and cayenne pepper to the skillet, toasting the spices for 30 seconds to release their aromas.
4. Transfer the onion and spice mixture to the crockpot. Add the rinsed green lentils, cubed butternut squash, coconut milk, and vegetable broth. Stir to combine.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the lentils are tender and the squash is soft.
6. Season with sea salt, adjusting to your preference. For a creamier texture, lightly mash some of the butternut squash against the side of the crockpot.
7. Garnish with fresh cilantro leaves before serving.

Gently ladle this aromatic curry over a bed of fluffy basmati rice or alongside warm naan bread for a meal that’s as visually appealing as it is delicious. The lentils provide a hearty texture, while the butternut squash melts into the creamy coconut broth, creating a dish that’s both comforting and elegantly spiced.

Simple Lentil and Carrot Crockpot Stew

Lusciously hearty and effortlessly wholesome, this Simple Lentil and Carrot Crockpot Stew is a testament to the beauty of slow-cooked meals, where flavors meld into a comforting embrace.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 3 large carrots, peeled and diced into 1/2-inch pieces
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth, low-sodium and rich in flavor
• 1 tbsp extra virgin olive oil, robust and fruity
• 1 tsp ground cumin, freshly toasted and aromatic
• 1/2 tsp smoked paprika, for a hint of depth
• 1 bay leaf, dried and fragrant
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add the finely chopped yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and cook for another 30 seconds, until fragrant, being careful not to let it brown.
4. Transfer the onion and garlic mixture to the crockpot, along with the rinsed green lentils, diced carrots, vegetable broth, ground cumin, smoked paprika, and bay leaf.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender and the carrots are soft.
6. Season with salt and freshly ground black pepper to taste, then remove the bay leaf before serving.

Delightfully creamy yet retaining a slight bite, the lentils pair beautifully with the sweetness of the carrots, creating a stew that’s both nourishing and deeply satisfying. Serve it with a slice of crusty bread for dipping or over a bed of fluffy quinoa for an extra protein boost.

Nutritious Lentil and Chickpea Crockpot Soup

Hearty and wholesome, this Nutritious Lentil and Chickpea Crockpot Soup is a testament to the beauty of simple ingredients coming together to create something truly extraordinary. Perfect for those chilly evenings when only a bowl of comforting soup will do, it’s a dish that promises both nourishment and delight.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 6 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, and celery, sautéing until the vegetables are softened, about 5 minutes.
2. Transfer the sautéed vegetables to the crockpot. Add the lentils, chickpeas, vegetable broth, cumin, smoked paprika, and bay leaf. Stir to combine.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
4. Once cooked, remove the bay leaf. Stir in the lemon juice and season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

Offering a harmonious blend of textures, from the tender lentils to the creamy chickpeas, this soup is a celebration of flavors. Serve it with a slice of crusty bread for a complete meal that’s as satisfying as it is healthy.

Flavorful Lentil and Sausage Crockpot Casserole

Nothing warms the soul quite like a hearty, slow-cooked casserole, and this Flavorful Lentil and Sausage Crockpot Casserole is no exception. Nestled between layers of aromatic spices and tender lentils, the savory sausage melds beautifully, creating a dish that’s as nourishing as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1 pound Italian sausage, casings removed and crumbled
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth, low-sodium and rich in flavor
• 1 can (14.5 oz) diced tomatoes, with their juices
• 1 teaspoon smoked paprika, for a deep, smoky undertone
• 1 teaspoon dried thyme, for earthy notes
• 1/2 teaspoon crushed red pepper flakes, for a subtle heat
• 2 tablespoons extra virgin olive oil, for sautéing
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat. Add the crumbled Italian sausage and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
2. Add the finely diced yellow onion, minced garlic, diced carrots, and diced celery to the skillet. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Transfer the sausage and vegetable mixture to the crockpot. Add the rinsed green lentils, diced tomatoes with their juices, chicken broth, smoked paprika, dried thyme, and crushed red pepper flakes. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender and the flavors have melded beautifully.
5. Season with salt and freshly ground black pepper to taste before serving. For an extra touch of freshness, garnish with chopped parsley or a drizzle of olive oil.

With its rich, smoky flavors and tender texture, this casserole is a comforting meal that’s perfect for chilly evenings. Serve it alongside a crusty loaf of bread or over a bed of creamy mashed potatoes for a truly satisfying dinner.

Hearty Lentil and Potato Crockpot Chowder

Elevate your comfort food game with this Hearty Lentil and Potato Crockpot Chowder, a dish that marries the earthy depth of lentils with the creamy, comforting texture of potatoes, all simmered to perfection in a slow cooker for a meal that’s both nourishing and indulgent.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 3 medium Yukon Gold potatoes, diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 cup heavy cream
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• Salt to taste

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the finely chopped yellow onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to burn it.
3. Transfer the sautéed onion and garlic to the crockpot. Add the rinsed green lentils, diced Yukon Gold potatoes, vegetable broth, smoked paprika, bay leaf, and finely ground black pepper. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and potatoes are tender.
5. Once the lentils and potatoes are cooked, stir in the heavy cream and adjust the seasoning with salt as needed. Cook for an additional 15 minutes on high to allow the flavors to meld.
6. Remove the bay leaf before serving. For a smoother texture, blend half of the chowder with an immersion blender, leaving some chunks for texture.

Hearty and satisfying, this chowder boasts a velvety texture with bursts of tender lentils and potatoes. Serve it with a drizzle of olive oil and a sprinkle of smoked paprika for an extra touch of elegance, or pair it with crusty bread for a complete meal.

Spiced Lentil and Pumpkin Crockpot Soup

Vibrant with the hues of autumn and brimming with wholesome flavors, this Spiced Lentil and Pumpkin Crockpot Soup is a comforting embrace in a bowl, perfect for those crisp evenings when only something hearty will do.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 cups peeled and diced pumpkin, about 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper
• 4 cups vegetable broth, low-sodium
• 1 tbsp rich extra virgin olive oil
• Salt, to taste
• Freshly chopped cilantro, for garnish

Instructions

1. In a large crockpot, heat the extra virgin olive oil on the sauté setting. Add the finely chopped yellow onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and freshly grated ginger, stirring for 1 minute until fragrant.
3. Stir in the ground cumin, ground turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their aromas.
4. Add the rinsed green lentils, diced pumpkin, and vegetable broth to the crockpot, stirring to combine all ingredients.
5. Cover and cook on low for 6 hours or on high for 3 hours, until the lentils are tender and the pumpkin is soft.
6. Season with salt to taste, then ladle the soup into bowls. Garnish with freshly chopped cilantro before serving.

Now, this soup boasts a velvety texture with the lentils and pumpkin melding beautifully, while the spices offer a warm, subtle heat. Serve it with a dollop of Greek yogurt or a side of crusty artisan bread for an extra touch of indulgence.

Easy Lentil and Corn Crockpot Chili

This hearty Easy Lentil and Corn Crockpot Chili is a comforting blend of textures and flavors, perfect for those chilly evenings when you crave something nourishing yet effortless. The slow cooker does all the work, melding the ingredients into a deeply satisfying dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 1 cup sweet corn kernels, fresh or frozen
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) fire-roasted diced tomatoes
• 4 cups vegetable broth, low-sodium
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 2 tbsp extra virgin olive oil
• Fresh cilantro, chopped (for garnish)
• 1 avocado, diced (for garnish)

Instructions

1. Heat the extra virgin olive oil in a skillet over medium heat. Add the finely diced yellow onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and diced red bell pepper to the skillet. Cook for another 3 minutes, stirring occasionally, until the peppers begin to soften.
3. Transfer the onion mixture to the crockpot. Add the rinsed green lentils, sweet corn kernels, fire-roasted diced tomatoes, vegetable broth, chili powder, ground cumin, smoked paprika, and sea salt. Stir to combine.
4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender.
5. Once cooked, taste and adjust seasoning if necessary. For a thicker chili, remove the lid and cook on HIGH for an additional 30 minutes.
6. Serve the chili hot, garnished with chopped fresh cilantro and diced avocado for a creamy contrast.

Perfectly balanced, this chili boasts a smoky depth from the paprika and a slight sweetness from the corn, with the lentils providing a satisfying bite. For an extra touch of luxury, top with a dollop of sour cream or a sprinkle of sharp cheddar cheese.

Delicious Lentil and Zucchini Crockpot Stew

Nothing warms the soul quite like a hearty, nourishing stew, and this Delicious Lentil and Zucchini Crockpot Stew is no exception. Perfect for those crisp autumn evenings, it combines the earthy depth of lentils with the fresh, light notes of zucchini, all melded together in a slow-cooked symphony of flavors.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 medium zucchinis, diced into 1/2-inch pieces
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth, low-sodium and rich in flavor
• 1 tbsp rich extra virgin olive oil
• 1 tsp ground cumin, freshly toasted for depth
• 1/2 tsp smoked paprika, for a subtle warmth
• 1 bay leaf, for aromatic complexity
• Salt and finely ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the finely chopped yellow onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another 30 seconds until fragrant.
4. Transfer the onion mixture to the crockpot, followed by the rinsed lentils, diced zucchini, vegetable broth, and bay leaf. Season with salt and finely ground black pepper.
5. Cover and cook on low for 6-8 hours, or until the lentils are tender but not mushy. Tip: For a thicker stew, remove the lid during the last 30 minutes of cooking.
6. Discard the bay leaf and adjust the seasoning if necessary before serving. Tip: A splash of lemon juice can brighten the flavors beautifully.

Every spoonful of this stew offers a comforting blend of creamy lentils and tender zucchini, with a hint of smokiness from the paprika. Serve it with a slice of crusty bread for dipping, or over a bed of fluffy quinoa for an extra protein boost.

Savory Lentil and Bacon Crockpot Soup

Lusciously hearty and brimming with depth, this Savory Lentil and Bacon Crockpot Soup is a testament to the magic of slow cooking, where every ingredient melds into a symphony of flavors.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 6 slices thick-cut bacon, chopped into 1-inch pieces
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth, rich and flavorful
• 1 bay leaf
• 1 tsp smoked paprika, for a hint of warmth
• 1/2 tsp freshly ground black pepper, for a subtle kick
• 1 tbsp apple cider vinegar, for a bright finish
• 2 tbsp fresh parsley, finely chopped for garnish

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy, about 8 minutes. Transfer to a paper towel-lined plate to drain, reserving 1 tbsp of bacon fat in the skillet.
2. Add the diced onion, carrots, and celery to the skillet with the reserved bacon fat. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and smoked paprika, cooking for an additional 1 minute until fragrant.
4. Transfer the sautéed vegetables and crispy bacon to a 6-quart crockpot. Add the rinsed lentils, chicken broth, bay leaf, and black pepper, stirring to combine.
5. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the lentils are tender.
6. Once cooked, remove the bay leaf and stir in the apple cider vinegar. Taste and adjust seasoning if necessary.
7. Ladle the soup into bowls and garnish with fresh parsley before serving.

Zesty and comforting, this soup boasts a velvety texture with chunks of tender vegetables and smoky bacon. Serve it with a slice of crusty artisan bread for dipping, or top with a dollop of sour cream for an extra layer of richness.

Rich Lentil and Eggplant Crockpot Curry

Delightfully hearty and aromatic, this Rich Lentil and Eggplant Crockpot Curry is a testament to the beauty of slow-cooked meals, where flavors meld together to create a dish that’s both comforting and sophisticated.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 1 large eggplant, diced into 1-inch cubes
• 1 can (14 oz) coconut milk, full-fat and creamy
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 2 tbsp curry powder, fragrant and well-balanced
• 1 tsp ground cumin, earthy and warm
• 1 tsp ground turmeric, vibrant and slightly bitter
• 4 cups vegetable broth, low-sodium and flavorful
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper, aromatic and pungent
• 1/4 cup fresh cilantro, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the curry powder, cumin, and turmeric over the onions, stirring to coat and toast the spices for 30 seconds.
5. Transfer the spiced onion mixture to the crockpot, followed by the lentils, diced eggplant, coconut milk, and vegetable broth.
6. Season with sea salt and black pepper, then stir all ingredients until well combined.
7. Cover and cook on low for 6 hours, or until the lentils are tender and the eggplant is soft.
8. Once cooked, taste and adjust seasoning if necessary, then garnish with fresh cilantro before serving.

This curry emerges from the crockpot with a velvety texture, the eggplant melting into the lentils, while the coconut milk lends a luxurious creaminess. Serve it over a bed of fluffy basmati rice or with warm naan bread to soak up every last bit of the fragrant sauce.

Comforting Lentil and Tomato Crockpot Bisque

Kickstarting the season with a bowl of warmth, this lentil and tomato crockpot bisque marries the earthy depth of lentils with the bright acidity of tomatoes, creating a symphony of flavors that comfort the soul. Perfect for those brisk evenings, it’s a testament to the magic of slow cooking.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 can (28 oz) crushed tomatoes, with their juices
• 1 tsp smoked paprika
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 bay leaf
• 1/2 cup heavy cream
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for another minute, until fragrant.
3. Transfer the onion and garlic mixture to the crockpot. Add the rinsed lentils, vegetable broth, crushed tomatoes, smoked paprika, black pepper, sea salt, and bay leaf. Stir to combine.
4. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils are tender.
5. Remove the bay leaf. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender. Tip: For a chunkier texture, blend only half of the soup.
6. Stir in the heavy cream and heat through for another 10 minutes on low. Tip: For a dairy-free version, substitute coconut milk.
7. Season with additional salt and pepper if needed. Tip: Always taste and adjust seasoning before serving.

Garnished with fresh parsley, this bisque boasts a velvety texture with a smoky undertone from the paprika. Serve it with a crusty baguette for dipping, or top with a dollop of crème fraîche for an extra layer of richness.

Bold Lentil and Beef Crockpot Stew

Glistening under the soft glow of your kitchen light, this Bold Lentil and Beef Crockpot Stew is a hearty embrace of flavors, marrying tender chunks of beef with earthy lentils in a rich, aromatic broth that promises comfort in every spoonful.

Ingredients

• 1.5 lbs of grass-fed beef chuck, cut into 1-inch cubes
• 1 cup of dried green lentils, rinsed and picked over
• 2 tbsp of robust extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves of garlic, minced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 stalks of celery, diced
• 4 cups of low-sodium beef broth, deeply flavored
• 1 tbsp of tomato paste, concentrated and rich
• 1 tsp of smoked paprika, for a whisper of warmth
• 1 bay leaf, aromatic
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, searing until deeply browned on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Transfer the seared beef to your crockpot, scraping any browned bits from the skillet into the pot for added flavor.
4. In the same skillet, reduce the heat to medium and add the onion, garlic, carrots, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
5. Stir in the tomato paste and smoked paprika, cooking for an additional minute to meld the flavors.
6. Pour the vegetable mixture over the beef in the crockpot, then add the lentils, beef broth, and bay leaf. Season with salt and pepper.
7. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender and the lentils are cooked through.
8. Remove the bay leaf before serving. Adjust seasoning with additional salt and pepper if needed.

Just as the stew reaches perfection, the beef becomes meltingly tender, and the lentils absorb the rich broth, creating a harmonious blend of textures. Serve this stew with a crusty loaf of bread to soak up every last drop of its flavorful broth, or over a bed of creamy mashed potatoes for an extra comforting meal.

Conclusion

Kickstart your weeknight dinners with these 23 delicious lentil crockpot recipes, perfect for busy home cooks seeking both flavor and convenience. Whether you’re a lentil lover or new to these nutritious gems, there’s something here for everyone. Don’t forget to leave a comment with your favorite recipe and share this roundup on Pinterest to spread the lentil love!