Cheesy Tomato Lentil Stew (Slow Cooker)
Slow Cooker Lentils is a hearty and flavorful dish, perfect for a satisfying vegetarian meal.
Packed with protein-rich lentils, vibrant vegetables, and gooey melted cheddar cheese, it delivers comfort in every bite.
With minimal prep and a hands-off cooking process, this dish is ideal for busy days. The slow cooking allows the flavors to deepen, creating a rich and wholesome meal that pairs beautifully with crusty bread or rice.
Key Ingredients That Make Slow Cooker Lentils Irresistible
- Dried green lentils – The hearty base of the dish, absorbing all the rich flavors while maintaining a satisfying texture.
- Chopped tomatoes – Adds a natural sweetness and acidity, balancing the earthiness of the lentils.
- Bell peppers – Contributes vibrant color and a mild sweetness, enhancing both taste and visual appeal.
- Mushrooms – Brings a savory depth and a subtle meaty texture, making the dish extra satisfying.
- Vegetable stock – Provides a flavorful liquid base, infusing the lentils with warmth and richness.
- Cheddar cheese – The finishing touch, melting into the dish for a creamy, indulgent texture.
Simple Steps to Make Slow Cooker Lentils
Add the lentils, chopped vegetables, tomatoes, and vegetable stock to the slow cooker, stirring to combine. Set to high and cook for about 3 ½ hours, or until the lentils are tender. Stir in the grated cheddar cheese, allowing it to melt completely before serving. Adjust seasoning as needed, then enjoy warm with your favorite side.
Tips for the Best Slow Cooker Lentils
For extra depth of flavor, sauté the mushrooms and bell peppers before adding them to the slow cooker. If you prefer a slightly spicier kick, toss in some red pepper flakes or smoked paprika. You can also swap cheddar for a sharper cheese like Gruyère for a bolder taste.
Storing and Reheating Leftovers
Store leftover lentils in an airtight container in the fridge for up to four days. Reheat gently on the stove with a splash of water or vegetable stock to loosen the texture. For longer storage, freeze in portioned containers for up to three months and thaw overnight in the fridge before reheating.
Slow Cooker Lentils Recipe
Ingredients
- 6 medium mushrooms diced
- 350 ml ~ 1 1/3 cups vegetable stock
- 100 g ~ 1 cup grated cheddar cheese
- 400 g tin ~ 1 1/3 cups chopped tomatoes
- 2 bell peppers diced (e.g., red and yellow)
- 300 g ~ 1 1/4 cups dried green lentils
- Salt to taste
- Black pepper to taste
Instructions
- Combine the lentils, diced mushrooms, bell peppers, chopped tomatoes, and vegetable stock in the slow cooker, stirring well to mix everything evenly. Set the slow cooker to high and let the mixture cook for approximately 3 1/2 hours, or until the lentils are tender. Stir in the grated cheddar cheese until fully melted, allowing the lid to remain on for a few extra minutes if necessary. Adjust seasoning with salt and black pepper as desired. Serve warm, optionally garnished with finely grated cheese and a sprinkle of semi-dried parsley