17 Best Vegetarian Slow Cooker Recipes For Easy, Flavorful Meals!

There’s a special comfort in arriving home to the rich aroma of a meal that’s been gently simmering all day. Slow cookers have this wonderful ability to transform simple, wholesome ingredients into dishes that not only satisfy hunger but also warm the heart.

Inspired by my journey of finding solace and joy in cooking, I’ve gathered 18 of my favorite vegetarian slow cooker recipes to share with you.

Cooking has always been a healing process for me. During challenging times, spending time in the kitchen allowed me to reconnect with myself and find peace. These recipes reflect that journey—simple, nourishing, and crafted with love.

They’re designed to be approachable, even if you’re just starting in the kitchen, ensuring that everyone can experience the joy of creating and sharing a homemade meal.

From hearty lentil stews to creamy vegetable curries, each recipe is a testament to the magic that happens when patience meets fresh ingredients.

Let’s embark on this culinary adventure together, bringing warmth and happiness to your table with these delightful vegetarian slow cooker dishes.

1. Slow-Cooker Black Bean-Mushroom Chili

There’s something deeply satisfying about a slow-cooked chili that simmers away for hours, filling your kitchen with the kind of rich, smoky aroma that makes you want to grab a spoon before it’s even ready.

This black bean-mushroom chili is a hearty, plant-based take on a classic, with umami-packed mushrooms standing in for meat and layers of spice from smoky chipotle, cumin, and a hint of cocoa.

The slow cooker works its magic, melding everything into a thick, deeply flavorful stew that’s perfect for a cozy fall evening.

Servings: 6

Ingredients:

• 1 lb mushrooms – (any variety, sliced)
• 2 15 oz cans of black beans – (drained and rinsed)
• 5 ½ cups fat free vegetable broth
• 2 medium onions – (chopped)
• 1 can corn kernels – (drained and rinsed)
• 1 large zucchini – (chopped)
• 8 oz tomatillos – (husked, rinsed and chopped)
• 2 fresh jalapenos – (seeded and finely chopped)
• 1 6 oz can tomato paste
• ¼ cup water
• 2 tbsp fresh lime juice
• 1 tbsp mustard seeds
• 1 tsp extra-virgin olive oil
• 2 tsp ground cumin
• 2 tbsp chili powder
• 4 garlic cloves – (minced)
• 1 tsp ground cardamom
• 2 tbsp canned chipotle peppers in adobo sauce – (minced)
• 1 tsp salt
• ½ tsp black pepper
• ½ cup cilantro – (finely chopped)
• 1 cup tomatoes – (diced)

Instructions:

• Heat oil in a Dutch oven over high heat. Add mustard seeds, chili powder, cumin, and cardamom. Stir until sizzling, about 30 seconds.
• Add onions, garlic, mushrooms, corn, jalapeños, zucchini, tomatillos, and water. Cover and cook, stirring occasionally, until vegetables release juices, 5-7 minutes.
• Stir in broth, lime juice, tomato paste, salt, pepper, and chipotles. Mix well.
• Place beans in a slow cooker. Pour the hot vegetable mixture over them. Cover and cook on high for 5-8 hours until creamy.
• Garnish with cilantro and diced tomatoes before serving.

2. Quinoa and Black Bean Stuffed Peppers

These vibrant, flavor-packed stuffed peppers are proof that vegetarian meals can be just as satisfying as their meaty counterparts. Tender bell peppers cradle a hearty filling of fluffy quinoa, smoky black beans, and fire-roasted tomatoes, all seasoned with cumin and chili powder for a kick of warmth.

A sprinkle of cheese on top (or a dollop of avocado for a vegan twist) ties everything together. Whether you’re meal-prepping for the week or serving up a colorful dinner, this recipe brings bold flavors with minimal fuss.

Servings: 4

Ingredients:

• 4 large bell peppers, de-seeded; tops cut and chopped for the filling; the peppers cut in half lengthwise to hold the filling
• 2 cups cooked quinoa
• 1 cup canned black beans, drained and rinsed
• 1 cup pasta sauce
• ¼ cup cilantro, coarsely chopped, plus more for topping
• ½ cup cheddar cheese, plus more for topping
• Salt and pepper to taste
• Optional: sour cream or Greek yogurt as topping

Instructions:

• Preheat oven to 350°F and line a 9×13 baking dish with parchment paper.
• Cook quinoa following package instructions.
• In a bowl, mix cooked quinoa, black beans, chopped bell pepper tops, cheese, pasta sauce, cilantro, salt, and pepper.
• Fill each bell pepper with the mixture and place them in the baking dish.
• Cover with foil and bake for 25-30 minutes until peppers are tender.
• Top with more cheese, cilantro, sour cream, or Greek yogurt if desired.
• Serve warm and enjoy!

3. Tomato-Basil Tortellini Soup

This is the soup you crave on a chilly evening—creamy, garlicky, and packed with cheesy tortellini that soak up every drop of rich tomato-basil broth. Slow cooking lets the flavors deepen, creating a velvety soup that tastes like it’s been simmering on Nonna’s stovetop all day.

A swirl of heavy cream makes it extra indulgent, while fresh basil adds a pop of brightness. Pair it with crusty bread, and you’ve got a meal that feels like a warm hug. Check out the full recipe and make a pot tonight!

Servings: 1

Ingredients:

• 1 26- ounce carton Dole Roasted Garlic Tomato Basil Soup
• ½ cup 3 cheese tortellini, uncooked
• ½ cup pearl size mozzarella balls
• 2 tablespoons chopped fresh basil leaves

Instructions:

• Heat the Roasted Garlic Tomato Basil Soup over medium heat.
• Cook the tortellini in a separate pot as directed on the package.
• Add the cooked tortellini to the warm soup and simmer for 2 minutes.
• Stir in mozzarella balls and garnish with fresh basil.
• Serve hot and enjoy!

4. Slow Cooker Frittata

Think frittatas are just for brunch? This slow-cooker version is about to change that. Packed with caramelized onions, melty cheese, and whatever veggies you have on hand, it’s the kind of effortless dish that works for breakfast, lunch, or dinner.

Cooking low and slow gives the eggs a silky, custard-like texture—no risk of overcooking! Slice it up for a weekday meal prep win, or serve it straight from the crock for a weekend gathering. Either way, this frittata is an easy, nourishing crowd-pleaser.

Servings: 6

Ingredients:

• 1/2 cup water
• 1 tablespoon olive oil
• 1 medium Yukon Gold potato, peeled and sliced
• 1 small onion, thinly sliced
• 1/2 teaspoon smoked paprika
• 12 large eggs
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
• 1 teaspoon hot pepper sauce
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 log (4 ounces) fresh goat cheese, coarsely crumbled
• 1/2 cup chopped soft sun-dried tomatoes (not packed in oil)

Instructions:

• Layer two 24-inch pieces of foil and fold up one side to make a 1-inch strip.
• Shape the foil into a coil and place it in a 6-quart slow cooker with water.
• Heat oil in a skillet over medium-high heat. Cook potato and onion until lightly browned, about 5-7 minutes. Stir in paprika.
• Transfer the mixture to a greased 1½-quart baking dish that fits in the slow cooker.
• In a bowl, whisk eggs, thyme, hot sauce, salt, and pepper. Stir in 2 ounces of cheese.
• Pour egg mixture over potatoes, then top with tomatoes and remaining cheese.
• Place the baking dish on the foil rack in the slow cooker.
• Cover and cook on low for 3-4 hours until eggs are set. Enjoy!

5. Kale, Tomato, and Quinoa Soup

When sweater weather rolls in, there’s nothing like a hearty, brothy soup that warms you from the inside out. This one is packed with nutrient-rich kale, protein-packed quinoa, and sweet bursts of tomato, simmered together in a herby, garlicky broth.

A splash of lemon at the end brightens everything up, making each spoonful light yet deeply satisfying. It’s the kind of feel-good meal that’s perfect for cold nights but just as good any time you need a wholesome pick-me-up.

Servings: 3

Ingredients:

• 1 tablespoon olive oil or 1/4 cup water/broth
• 1 onion, diced
• 2 large carrots, diced
• 2 large celery stalks, chopped
• 3 garlic cloves, minced
• 1 1/2 teaspoons herbes de provence or thyme
• 1/2 teaspoon lavender, optional
• pinch of red pepper flakes, optional
• 1/2 cup dried quinoa
• 2 cans white beans, drained and rinsed
• 1 can diced tomatoes, with juices
• 7 – 8 cups vegetable broth or water
• 1 package baby kale or 1 small bunch*
• mineral salt & fresh cracked pepper to taste

Instructions:

• Heat oil in a large pot over medium heat.
• Sauté onion for 5 minutes, then add garlic, celery, carrots, and spices. Cook for 2 more minutes.
• Add quinoa, beans, tomatoes, and broth. Bring to a boil, then cover and simmer on low for 25 minutes.
• Stir in kale and let it wilt, stirring occasionally.Serve warm and enjoy

6. Vegetarian Buffalo Dip

If game day (or any gathering) needs one thing, it’s this fiery, creamy, ridiculously good buffalo dip—without the chicken, but just as indulgent.

Cream cheese, Greek yogurt, and sharp cheddar melt together with tangy buffalo sauce, while mashed chickpeas or jackfruit bring in that satisfying, scoopable texture. It’s spicy, cheesy, and just begging to be piled onto chips, celery, or toasted bread. Trust me, no one will miss the meat.

Servings: 4

Ingredients:

• 1 cup sour cream
• 8 ounces cream cheese, softened
• 1 envelope ranch salad dressing mix
• 2 cups shredded sharp cheddar cheese
• 1 can (15 ounces) black beans, rinsed and drained
• 8 ounces fresh mushrooms, chopped
• 1 cup Buffalo wing sauce
• Optional: Sliced green onions and tortilla chips

Instructions:

• Mix sour cream, cream cheese, and ranch dressing until smooth. Stir in the next 4 ingredients.
• Transfer to a slow cooker and cook on high for 1½ hours.
• Sprinkle with green onions if desired and serve with tortilla chips.

7. Slow-Cooker Kale & White Bean Stew

Some meals just feel like home, and this kale and white bean stew is one of them. A staple in Italian cucina povera, this dish takes simple ingredients—tender white beans, nutrient-packed kale, and a garlicky, herb-infused broth—and turns them into something deeply comforting.

The slow cooker does the heavy lifting, coaxing out the flavors while you go about your day. By the time dinner rolls around, you’ll have a fragrant, nourishing bowl of goodness, perfect with a hunk of crusty bread.

Servings: 3

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1 pound ground Italian sausage – mild or hot
• 1 cup diced yellow onion – from about ½ large onion
• 2 large carrots – chopped, about 1.5 cups
• 3 ribs celery – sliced, about 1 cup
• 2 15 oz cans navy beans – rinsed and drained
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon dried parsley
• ¼ teaspoon salt
• 6 cups low sodium chicken broth
• 3 to 4 cups chopped kale – stems removed, from about ½ large bunch

Instructions:

• Heat olive oil in a large skillet over medium heat.
• Add sausage and cook for 7-10 minutes, breaking it up. Add diced onion midway through.
• Transfer the cooked sausage and onion to the slow cooker.
• Add carrots, celery, beans, bay leaves, thyme, garlic powder, parsley, and salt.
• Pour in the broth and stir.
• Cook on high for 4-5 hours or low for 7-8 hours until veggies are tender.
• With 30 minutes left, stir in the chopped kale.
• Serve warm and enjoy!

8. African Peanut Stew

This West African-inspired peanut stew is rich, nutty, and packed with layers of deep, warming flavors. Sweet potatoes and chickpeas simmered in a velvety peanut and tomato broth, spiced with ginger and garlic for extra depth.

A final hit of lime juice and fresh cilantro brightens everything up, balancing the richness beautifully. It’s cozy, nourishing, and surprisingly simple to make. Serve with rice or flatbread for the ultimate comfort meal.

Servings: 5

Ingredients:

• 2-3 pounds chicken legs, thighs and/or wings
• 3 tablespoons vegetable oil
• 1 large yellow or white onion, sliced
• 3-inch piece of ginger, peeled and minced
• 6-8 garlic cloves, chopped roughly
• 2-3 pounds sweet potatoes, peeled and cut into chunks
• 1 15-ounce can of crushed tomatoes
• 1 quart chicken stock
• 1 cup peanut butter
• 1 cup roasted peanuts
• 1 tablespoon ground coriander
• 1 teaspoon cayenne, or to taste
• Salt and black pepper
• 1/4 to 1/2 cup of chopped cilantro

Instructions:

• Heat oil in a large pot over medium-high heat. Salt and dry the chicken, then brown in batches. Set aside.
• Sauté onions for 3-4 minutes, scraping up browned bits. Add ginger and garlic, cook for 1-2 minutes, then stir in sweet potatoes.
• Add broth, crushed tomatoes, peanut butter, peanuts, coriander, and cayenne. Stir well, then add chicken.
• Bring to a simmer, cover, and cook for 90 minutes until the chicken is tender.
• Remove chicken, let it cool, then shred the meat off the bones. Discard skin or chop and return it to the pot.

9. Slow-cooked broccoli, Mushroom Marsala with Barley

Earthy, nutty barley meets tender mushrooms and sweet Marsala wine in this slow-cooked masterpiece. The wine reduces into a rich, slightly caramelized sauce, coating each grain of barley while the mushrooms soak up all that umami goodness.

Broccoli adds freshness and a pop of color, rounding out this satisfying, plant-based meal. If you love risotto but don’t love stirring for 30 minutes, this dish is for you.

Servings: 5

Ingredients:

• 1-1/2 pounds baby portobello mushrooms, cut into 3/4-in. chunks
• 1 cup thinly sliced shallots
• 3 tablespoons olive oil
• 1/2 teaspoon minced fresh thyme
• 3/4 cup Marsala wine, divided
• 3 tablespoons reduced-fat sour cream
• 2 tablespoons all-purpose flour
• 1-1/2 teaspoons grated lemon zest
• 1/4 teaspoon salt
• 1/4 cup crumbled goat cheese
• 1/4 cup minced fresh parsley
• 2-1/2 cups cooked barley

Instructions:

• In a slow cooker, combine mushrooms, shallots, olive oil, thyme, and ¼ cup Marsala wine.
• Cover and cook on low for 4 hours until vegetables are tender.
• Stir in sour cream, flour, lemon zest, salt, and remaining ½ cup Marsala.
• Cover and cook on low for 15 more minutes.
• Sprinkle with goat cheese and parsley, then serve with hot barley.

10. Slow-Cooker Green Chile Chicken Enchilada Pie

All the bold, cheesy, slightly spicy flavors of enchiladas—without the rolling and layering. This slow-cooker enchilada pie is stacked with tender shredded chicken, smoky green chiles, creamy cheese, and soft tortillas that soak up every bit of the tangy enchilada sauce.

It’s the kind of dish that gets better with every bite, perfect for an easy weeknight dinner or game day spread.

Servings: 7

Ingredients:

• 3 cups shredded cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 can (10 ounces) mild green enchilada sauce
• 1 can (4 to 4-1/2 ounces) chopped green chiles
• 1/4 cup minced fresh cilantro
• 1 tablespoon lime juice
• 9 corn tortillas (6 inches)
• 3 cups shredded Colby-Monterey Jack cheese
•  Optional: Minced fresh cilantro, lime wedges, salsa and sour cream

Instructions:

• In a large bowl, mix the first 7 ingredients.
• Cut three 30×6-inch foil strips and crisscross them in a slow cooker. Coat with cooking spray.
• Spread ¼ cup of the chicken mixture on the bottom.
• Layer 3 tortillas (overlapping and tearing to fit), a third of the chicken mixture, and a third of the cheese. Repeat twice.
• Cover and cook on low for 4 hours until the internal temperature reaches 165°F. Rotate the slow cooker halfway through cooking.
• Turn off the slow cooker and let it stand uncovered for 15 minutes.
• Use foil strips to lift the pie out, cut into wedges, and serve with cilantro, lime, salsa, or sour cream if desired.

11. Crock Pot Vegetable Soup

Sometimes, simple is best. This slow-cooked vegetable soup is pure comfort, packed with colorful veggies, beans, and a rich, herby broth that gets better the longer it simmers.

It’s endlessly customizable—add your favorite seasonal veggies, swap in different beans, or spice it up with a pinch of red pepper flakes. Serve with a slice of crusty bread and enjoy a bowl of pure warmth.

Servings: 4

Ingredients:

• 1 yellow onion finely diced
• 2-3 celery stalks finely chopped
• 2 Tablespoons olive oil
• 4 garlic cloves minced
• 2 ½ cups frozen mixed vegetables
• 2 cups frozen sliced carrots
• 1 cup frozen peas
• 1 cup frozen corn
• 28 ounce can diced tomatoes, undrained
• 15 ounce can tomatoes and okra, undrained
• 32 ounces vegetable broth
• 1 large russet potato, peeled and diced into small cubes
• 2 bay leaves
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• Chopped parsley optional

Instructions:

• Heat olive oil in a pan over medium heat. Sauté onions and celery until soft.
• Add minced garlic, cook for 30 seconds, then remove from heat.
• Transfer veggies to a crockpot and pour in vegetable broth.
• Add bay leaves, salt, pepper, basil, and oregano.
• Cook on high for 6-7 hours, stirring occasionally, until potatoes are soft.
• Serve warm, garnished with fresh parsley if desired.

12. Slow Cooker Spiced Apples with Barley

The scent of cinnamon, nutmeg, and apples slow-cooking into warm, caramelized perfection? That’s pure autumn magic. This cozy dish combines tender spiced apples with nutty barley, creating a hearty, slightly sweet treat that works for breakfast, dessert, or a wholesome snack.

A drizzle of maple syrup and a sprinkle of toasted pecans take it over the top. It’s like apple pie in a bowl—minus the effort.

Servings: 4

Ingredients:

• ½ cup barley
• 2 eating apples
• ½ tsp cinnamon
• a grating of fresh nutmeg
• finely grated zest of 1 large orange
• 4 tbsp natural yogurt

Instructions:

• Heat the slow cooker if needed. Add barley and 750ml boiling water.
• Peel, core, and cut apples in half. Place them skin-side down on the barley.
• Mix cinnamon, nutmeg, and orange zest, then sprinkle over the apples.
• Cook on Low for 2 hours.
• Serve warm with natural yogurt.

13. Healthier Slow Cooker Curry

There’s something magical about a slow-cooked curry—the way the spices bloom, the sauce thickens, and the flavors deepen into pure comfort. This lighter take on a classic doesn’t skimp on richness, thanks to creamy coconut milk and fragrant garam masala.

Instead of heavy creams or excessive oils, fresh vegetables and lean protein soak up all that aromatic goodness. Whether it’s a chilly night or you just need an easy, nourishing meal, this curry delivers warmth in every bite.

Servings: 5

Ingredients:

• 1.25 lb. boneless chicken breasts cut into 1-inch cubes
• 2 small onions diced
• 4 carrots sliced
• 2 cloves garlic minced
• 2 Tbsp yellow curry powder
• 2 Tbsp cornstarch
• 2 tsp salt
• 3/4 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/3 cup chicken broth
• 1 cup plain nonfat Greek yogurt
• 1/4 cup freshly chopped cilantro

Instructions:

• Add chicken, onion, carrots, and garlic to the slow cooker.
• Mix curry powder, cornstarch, salt, pepper, and turmeric in a bowl. Toss with the chicken mixture.
• Pour in chicken broth and cover.
• Cook on High for 4 hours or Low for 8 hours.
• Mix 1 cup of cooking liquid with yogurt and cilantro, then stir back into the slow cooker.
• Season with salt if needed.
• Serve over rice or cauliflower rice, garnished with extra cilantro.

14. Hearty Vegan Slow-Cooker Chili

No bland, watery chili here—this one’s thick, bold, and packed with smoky heat. Slow simmering allows fire-roasted tomatoes, chipotle peppers, and a medley of beans to mingle into something truly irresistible.

Lentils add a meaty texture, while bell peppers and onions bring sweetness to balance the spice. Whether you’re gearing up for game day or just craving a big bowl of cozy, this plant-based chili proves you don’t need meat for a deeply satisfying, stick-to-your-ribs meal.

Servings: 4

Ingredients:

• 2 1/2 cups vegetable broth
• 1/2 cup uncooked quinoa
• 15 oz black beans, (1 can of black beans) drained and rinsed
• 14 oz canned diced tomatoes, do not drain
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped green bell pepper
• 1 medium carrot, diced
• 1/2 cup corn kernels
• 1/2 onion, chopped
• 3 cloves garlic, minced
• 1/2 small chili pepper
• 2 teaspoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 1/2 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon oregano

Instructions:

• Add vegetable broth, quinoa, black beans, and tomatoes to the slow cooker. Stir to combine.
• Add peppers, carrot, corn, onion, and garlic. Stir again.
• Mix in the seasonings and stir a few more times.
• Cover and cook on High for 2.5–3 hours or Low for 5–6 hours.
• Check the last 30 minutes (on High) or the last hour (on Low) for preferred consistency.
• Taste and adjust salt or spice as needed. Add more broth if you want it soupier.
• Serve with toppings like vegan sour cream, avocado, scallions, or shredded carrots. Enjoy!

15. Slow Cooker Vegan Leek and Potato Soup

Leek and potato soup is a humble classic, but when slow-cooked, it transforms into something even silkier, richer, and more deeply infused with flavor. The leeks melt into buttery softness, the potatoes break down just enough to thicken the broth, and a splash of cashew cream adds luxurious creaminess—no dairy needed.

With its delicate sweetness and velvety texture, this soup is the perfect antidote to chilly evenings. Serve it with crusty bread and let the warmth sink in.

Servings: 3

Ingredients:

• 1 Small onion, diced
• 3 Leeks
• 3 Large Russet potatoes
• 3 Cloves garlic
• 1 Can of coconut milk
• 5 Cups low-sodium vegetable stock
• 1 1/2 teaspoons dried Thyme
• 1/2 teaspoon dried Coriander
• Salt and pepper to taste

Instructions:

• Add all ingredients to the slow cooker and cook on Low for 6 hours or until potatoes are tender.
• Blend the soup with an immersion blender until smooth.

16. Cuban Black Bean Soup in the Slow Cooker

A good black bean soup should be smoky, velvety, and packed with deep, earthy flavor—and this slow cooker version delivers. Inspired by traditional Cuban recipes, this one gets its rich taste from sautéed onions, garlic, and bell peppers (sofrito!) plus a hint of cumin and oregano.

A splash of vinegar at the end brightens everything up, while slow cooking makes the beans irresistibly creamy. Topped with a swirl of lime crema or a handful of fresh cilantro, this bowl of comfort is as easy as it is delicious.

Servings: 4

Ingredients:

Soup

• 1 carton (32 oz) Progresso chicken broth
• 1 ham shank (about 1 1/2 lb)
• 3 cans (15 oz each) Progresso black beans, drained, rinsed
• 1 can (14.5 oz) Muir Glen organic fire roasted diced tomatoes, undrained
• 1 medium onion, chopped
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon fresh lime juice

Toppings

• Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired

Instructions:

• Add all soup ingredients (except lime juice) to a 5-quart slow cooker. Cover and cook on Low for 6-8 hours until the ham is tender.
• Remove the ham shank, pull the meat off the bone, and chop it.
• Mash the black beans in the slow cooker, then stir in 1 cup of ham and the lime juice.
• Serve hot with your favorite toppings.

17. Spiced Lentils and Cauliflower

This dish isn’t just hearty—it’s a flavor bomb. Earthy lentils soak up warm, fragrant spices like cumin, turmeric, and cinnamon, while slow-cooked cauliflower turns buttery-soft, adding a hint of sweetness. Inspired by South Asian flavors, this one-pot wonder is perfect over fluffy rice or scooped up with warm naan.

And since it’s all made in the slow cooker, you get all the depth of a long-simmered stew with almost zero effort. Whether it’s a weeknight dinner or meal prep for the week, this recipe is one to bookmark.

Servings: 4

Ingredients:

Roasted Cauliflower

• 1 cauliflower
• 1-2 tbsp olive oil
• 1 tsp chili powder
• 1/4 tsp cumin ground
• 1 tsp smoked paprika
• 2 tsp lemon juice freshly squeezed

Lentils

• 2 shallots
• 2 cloves garlic
• 1 green bell pepper
• 2 tsp chili powder
• 1 cup black lentils
• 3 + 3/4 cups vegetable stock (900 ml)
• 1 can tomatoes crushed
• 3 tbsp tomato Paste
• 1/2 tsp chili flakes
• 1/2 tsp cocoa powder
• 1/2 tsp salt

Instructions:

• Preheat the oven to 350°F (180°C). Trim the cauliflower by removing leaves and cutting the stalk so it sits flat.
• Mix olive oil with spices and rub over the cauliflower. Wrap in foil, place on a baking tray, and bake for 60-90 minutes until tender.
• While the cauliflower bakes, prepare the lentils.
• Sauté diced shallots in a large pot for 2-3 minutes, then add minced garlic and cook for another 2 minutes.
• Add diced green pepper and chili powder, cooking until the pepper softens.
• Stir in the remaining ingredients and simmer for 30-35 minutes until the lentils are tender and thick.
• Serve the cauliflower on a bed of lentils, garnished with chopped coriander, pomegranate seeds, and flaked almonds.