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Slow-Cooker Lentil Cauliflower Stew

Skill Level: Intermediate

10 min Prep
490 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 287
Protein 16.4g
Total Carbohydrates 51.2g
Dietary Fiber 18.6g
Net Carbohydrates 32.6g
Sugar 8.0g
Total Fat 2.7g
Saturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 0.0mg
Sodium 459.2mg
SmartPoints® 2.0


  • 2 cups dried lentils
  • 1 Tablespoon olive oil
  • 2 cups chopped onion
  • 2 cloves fresh garlic, chopped
  • 2 cups cauliflower, chopped into very small florets
  • 2 cups medium leek, white and green parts only, halved, washed carefully, and chopped
  • 1 cup carrot, peeled and chopped
  • 1 cup celery stalk, chopped
  • 2 bay leaves
  • 1 Tablespoon chopped fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground red (cayenne) pepper
  • 1/4 teaspoon ground black pepper
  • 8 cups low-sodium vegetable broth or stock
  • 32 ounces canned diced tomatoes
  • 2 cups kale, chopped


  1. Sort the lentils, discarding any stones or impurities. Rinse the lentils in a wire mesh strainer.
  2. Heat the oil in a skillet over medium heat. Sauté the onion for about 4 minutes, till softened. Add the chopped garlic and sauté for another minute.
  3. Pour the softened onions and garlic into the slow cooker and add the remaining ingredients.
  4. Cover the slow cooker and turn heat to high. Set timer to 6 hours on high, or 8 hours on low, until the lentils are tender.


If you'd prefer not to use a slow cooker, you can cook the stew in a large pot over medium-low to low heat, covered, for about 90 minutes until the lentils are tender.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

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