A wholesome, plant-powered comfort meal made with lentils, sweet potatoes, and warming spices—perfect for slow cooking.

Scale

2 tbsp olive oil

1 large yellow onion, chopped

3 garlic cloves, minced

2 large carrots, peeled and sliced

2 celery stalks, diced

1 small sweet potato, diced

1 cup brown lentils, rinsed

1 can diced tomatoes (14.5 oz)

4 cups vegetable broth

1 tsp dried thyme

1/2 tsp ground cumin

1 bay leaf

Salt and pepper to taste

2 cups chopped kale or baby spinach

1/2 cup coconut milk (optional)

Sauté onion, garlic, celery, and carrots in olive oil for 5 minutes.

Transfer to slow cooker and add lentils, tomatoes, sweet potatoes, broth, thyme, cumin, bay leaf, salt, and pepper.

Stir to combine and cook on LOW for 7-8 hours or HIGH for 3.5–4 hours.

Stir in greens and coconut milk (if using) during last 30 minutes.

Taste and adjust seasoning before serving.

Swap sweet potato with butternut squash or russet potato.

Use green lentils instead of brown as needed.

Add smoked paprika or miso for deeper flavor.

Keywords: comfort slow cooker, slow cooker lentil stew, vegan slow cooker, root vegetable stew