Your slow cooker is an ally in the kitchen, especially when you crave a comforting, satisfying stew where red lentils are fall-apart tender, and the vegetables are soft as butter. A little curry spice keeps it interesting. Plus, it’s loaded with fiber and high quality plant-based protein.

Active time: 15 minutes | Total time: 5 hrs 15min (cooked on high) 8hrs 15min (cooked on low)

Slow Cooker Turmeric Lentil Stew

Ingredients

• 1 cup (192g) dry red lentils
• 1 cup (128g) chopped carrot
• 2 cups (214g) chopped cauliflower
• 1 large onion (150g), chopped
• 4 cups (960g) low-sodium vegetable stock or water
• 2 tsp curry powder
• 1/8 tsp salt
• 2 cups (134g) kale, chopped

Directions

In a slow cooker, combine red lentils, carrots, cauliflower, onion, vegetable stock, curry powder, and salt. Cover tightly and turn the cooker to high. Cook on high for 5 hours or low for 8 hours.

When the time is up, remove the lid and stir. The lentils should be falling apart. Stir in the kale, cover, and let stand for about five minutes to soften the kale.

Serve hot, or cool completely and portion into containers to refrigerate, tightly covered, for up to 4 days.

Serves 4 | Serving size: 1 1/4 cup

Nutrition (per serving): Calories: 223; Total Fat: 2g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 154mg; Carbohydrate: 41g; Dietary Fiber: 9g; Sugar: 5g; Protein: 14g

Nutrition Bonus: Potassium: 742mg; Iron: 24%; Vitamin A: 307%; Vitamin C: 69%; Calcium: 9%

Originally published November 13, 2018; Updated May 2026

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