Mediterranean Lentil Stew

Mediterranean Lentil Stew

This is an excellent slow cooker recipe... Mix ingredients and let cook. Delicious! Spiced with cumin and coriander and flavored with tomato paste, this veggie-filled lentil stew will keep you warm for winter, and all year round! Good with a loaf of fresh-baked rustic bread! Vegetarian and vegan. Serve with a piece of bread for dipping.


  • 5 cups water
  • 2 ½ cubes vegetable bouillon, or more to taste
  • 2 cups dry lentils
  • 5 small carrots, peeled and diced
  • 2 medium potatoes, peeled and diced
  • 3 teaspoons ground cumin, or to taste
  • 1 teaspoon ground coriander
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • ½ (6 ounce) can tomato paste, or to taste
  • ½ teaspoon sea salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ½ (8 ounce) package fresh spinach, torn

Instructions Checklist

  • Step 1
    In a large pot warm water and vegetable bouillon on high until dissolved. Add lentils, carrots, and potatoes.
  • Step 2
    Heat a medium saucepan over medium heat. Add cumin and coriander and cook and stir until fragrant, about 20 seconds. Add oil, followed by onion. Cook, stirring occasionally, 2 to 3 minutes. Add garlic and saute for 30 seconds. Remove from heat and transfer to the large pot in step 1. Stir. Add tomato paste, salt, and pepper. Stir in spinach.
  • Step 3
    Cook on low stirring every 30 minutes, until lentils are tender and stew has thickened.

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