Miley The flavor of this Crock Pot Tuscan Lentil Stew is SO GOOD that I make it even when I’m not craving stew. Try it once, and I think you’ll be just as obsessed as I am!
This has quickly become a reader-favorite recipe that everyone keeps asking for again and again!
It’s been a while since I last made this Tuscan Lentil Stew. But the minute it started simmering away, all I could think was “why don’t I make this more often??”
The smell is incredible. You can REALLY smell the garlic, onions, and herbs. You know how sometimes you add spices and they kind of disappear? Not this time!!
- Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
- Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving temperature
- Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks
- Programmable Digital Timer: Control cooking times from 30 minutes up to 20 hours
- Serve a Crowd: 6 quart Cook & Carry Slow Cooker serves 7 plus people
- Locking Lid: Lid gasket provides extra seal for less mess during transport
- Spacious 7-quart manual slow cooker serves 8+ people or fits a 6-lb. roast
- Set cooking time to high and get a hot meal in no time or set it on low and tonight’s dinner can cook while you’re at wo…
- Keep food at an ideal serving temperature for as long as you need to with the convenient warm setting
Why You’ll Love This Recipe
This stew brings a little Tuscan charm right to your table with minimal effort and ingredients you probably already have.
Simple to make: Everything goes straight into the crock pot, no long prep or complicated steps.
Nourishing and filling: Lentils give the stew a deep, earthy taste and plenty of protein to keep you full.
Loaded with veggies: Carrots, tomatoes, spinach, and herbs come together for color and flavor.
Budget-friendly: This recipe turns humble pantry staples into something restaurant-worthy.
Perfect for meal prep: It stores and reheats beautifully for quick lunches or dinners all week.
Naturally healthy: Packed with fiber, plant protein, and antioxidants, it’s good for you without feeling like diet food.
Ingredients
For the Stew:
- 1 ½ cups dried brown or green lentils (rinsed)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 celery stalks (chopped)
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 2 cups baby spinach or kale (roughly chopped)
- Salt and black pepper to taste
- 1 tablespoon olive oil
Optional Toppings:
- Fresh basil or parsley
- Grated Parmesan cheese
- Crusty bread for serving
Step-by-Step Instructions
1. Prepare the Ingredients
Start by chopping all your vegetables, onion, carrots, and celery. Rinse the lentils under cool water and set them aside. You don’t need to soak them, which makes prep fast and easy.
2. Build the Base
Add olive oil to the bottom of your slow cooker, then toss in the onions, garlic, carrots, and celery. These form the flavor base of your stew. Pour in the rinsed lentils, diced tomatoes, and broth. Stir gently to mix everything together.
3. Add the Seasonings
Sprinkle in thyme, oregano, Italian seasoning, and drop in the bay leaf. These herbs give the stew that rustic Tuscan flavor. Add salt and pepper now or adjust later after tasting.
4. Slow Cook Until Tender
Cover and cook on low for 6–8 hours or on high for 3–4 hours. The lentils will soften and thicken the broth naturally. Stir once or twice during cooking to keep everything well mixed.
5. Finish with Greens
About 15 minutes before serving, stir in the chopped spinach or kale. Let it wilt gently into the hot stew. Remove the bay leaf, taste, and adjust seasoning if needed.
6. Serve and Enjoy
Ladle the stew into bowls and top with Parmesan or fresh herbs. I like serving it with crusty bread to soak up every bit of the flavorful broth.
Tips & Variations
- Thicker stew: If you like a creamier texture, mash a small portion of the lentils with a spoon and stir them back in.
- Add a kick: A pinch of crushed red pepper or a splash of balsamic vinegar gives a nice flavor boost.
- Protein boost: Stir in cooked Italian sausage or shredded chicken near the end of cooking.
- Make ahead: This stew tastes even better the next day. Store leftovers in the fridge for up to five days or freeze in portions for later.
- Extra flavor: A drizzle of olive oil or squeeze of lemon brightens everything right before serving.
Serving Suggestions
Crock Pot Tuscan Lentil Stew pairs perfectly with a slice of toasted garlic bread or a simple green salad on the side. It’s hearty enough to stand alone but also makes a great pairing with roasted veggies or grilled chicken.
Sometimes, I like topping it with a spoonful of pesto or grated Parmesan, it instantly turns it into something special. Serve it hot with a glass of iced tea or red wine for a cozy, balanced meal.
Frequently Asked Questions
Can I use canned lentils instead of dried?
You can, but reduce the cooking time by half since canned lentils are already cooked. Add them in during the last hour so they don’t turn mushy.
Can I make this on the stovetop?
Yes. Just simmer everything in a large pot for about 40–50 minutes, stirring occasionally until the lentils are tender.
Can I freeze it?
Definitely. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
What can I use instead of spinach?
Kale, Swiss chard, or even collard greens work great. They hold up well and add texture.
How do I thicken the stew naturally?
Mash a small portion of the lentils or let it simmer uncovered for 15 extra minutes to reduce the liquid.
Can I add pasta or rice?
Sure! Small pasta shapes or cooked rice can be added near the end of cooking for a heartier version.
Final Thoughts
Crock Pot Tuscan Lentil Stew is the kind of meal that warms everything, from your kitchen to your mood. It’s simple, affordable, and deeply satisfying, perfect for busy days or lazy evenings. The lentils give it substance, while the tomatoes and herbs fill it with homestyle comfort.
I love how it’s both rustic and nourishing, the kind of stew that tastes even better after sitting for a bit. Whether you serve it to family or enjoy a quiet bowl by yourself, it always feels like a hug in a bowl.
Crock Pot Tuscan Lentil Stew
Ingredients
For the Stew:
- 1 ½ cups dried brown or green lentils rinsed
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 medium carrots diced
- 2 celery stalks chopped
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 2 cups baby spinach or kale roughly chopped
- Salt and black pepper to taste
- 1 tablespoon olive oil
Optional Toppings:
- Fresh basil or parsley
- Grated Parmesan cheese
- Crusty bread for serving
Instructions
- Add all ingredients except spinach to a slow cooker.
- Cook on low for 6–8 hours or high for 3–4 hours.
- Stir in spinach 15 minutes before serving.
- Serve with Parmesan and bread for dipping.
