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Set It, Forget It, Devour It: Vegetarian Crockpot Recipes You’ll Actually Crave

Hearty, hands-off, and full of flavor — this vegetarian crockpot recipe delivers a one-pot comfort meal that practically cooks itself. Ideal for busy weeknights or meal prep, it’s endlessly customizable with lentils, beans, veggies, and bold spices.
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Course: Dinner, Lunch
Cuisine: Fusion, Vegetarian
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 bell peppers, chopped
  • 2 medium carrots, sliced
  • 2 cups diced sweet potato or butternut squash
  • 1 cup dried brown or green lentils, rinsed
  • 1 can (15 oz) diced tomatoes with juices
  • 3 cups vegetable broth (low sodium preferred)
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 tsp chili powder (optional)
  • 1 tsp kosher salt (plus more to taste)
  • Black pepper, to taste
  • 1 bay leaf (optional)
  • 1 cup corn kernels (frozen is fine)
  • 1 cup chopped spinach or kale
  • 1 tbsp olive oil (optional)
  • 1/2 juice of lime or lemon
  • fresh cilantro or parsley, chopped (for garnish)

Equipment

  • crockpot or slow cooker
  • Cutting board
  • Chef's knife
  • Wooden Spoon
  • Ladle

Method
 

  1. Add onion, garlic, peppers, carrots, and sweet potato to the crockpot. A little olive oil helps, but it’s optional.
  2. Stir in lentils (or canned beans), diced tomatoes, tomato paste, and vegetable broth.
  3. Add smoked paprika, cumin, oregano, chili powder, salt, pepper, and bay leaf. Taste your broth now—it should be slightly salty and well-seasoned.
  4. Cook on High for 3–4 hours or Low for 6–8 hours, until lentils and sweet potatoes are tender.
  5. Stir in corn and greens during the last 15–20 minutes so they stay vibrant.
  6. Remove bay leaf. Add lime or lemon juice and adjust salt/pepper. To thicken, mash some veggies or simmer uncovered for 10–15 minutes.
  7. Ladle into bowls and top with cilantro or parsley. Optional toppings: Greek yogurt, shredded cheese, avocado, or tortilla chips.

Notes

Add corn and greens near the end to preserve color and texture. For spice, add jalapeño or chipotle. To thicken, mash some of the cooked vegetables or stir in tomato paste. Swap lentils for canned beans to save time. This recipe freezes well and reheats even better!