Crock Pot Tunisian Lentil Stew

An easy, comforting plant-based meal made conveniently in your crock pot.

Crock Pot Tunisian Lentil Stew #healthy #glutenfree #vegetarian

A crock pot and a bag of lentils always leads to victory.   This crock pot Tunisian Lentil Stew requires minimal effort, results in delicious flavor and texture, and leaves you with a full, happy belly. Leftovers aplenty = victory! This lentil stew recipe has warm, cozy seasoning, an exotic flair, and feeds quite a few people.

garam masala

Crock Pot Tunisian Lentil Stew #healthy #glutenfree #vegetarian

Crock Pot Tunisian Lentil Stew

Author: Julia


  • 2 cups dry green lentils
  • 7 cups vegetable or chicken broth low sodium recommended
  • 1 tablespoon apple cider vinegar
  • 1-1/2 teaspoon ground coriander
  • 1-1/2 teaspoon ground cumin
  • ½ teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 1 cinnamon stick
  • 1/8 teaspoon ground nutmeg
  • ½ teaspoon ground cayenne pepper
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • 1 teaspoon salt
  • 3 cloves garlic minced
  • 1 large carrot chopped
  • 2 cups sweet potato or Yukon potato chopped into ½” cubes
  • Golden raisins and plain yogurt for serving


  1. Rinse the lentils well.
  2. Add all ingredients to the crock pot, stir and cook on low for 6 hours. If the lentils are still under cooked after 6 hours, increase the heat to high and cook until liquid is thick.
  3. Blend ¼ to ½ of the lentils (leaving the potatoes whole) in a blender until smooth and add the blended lentils back to the crock pot and stir. Serve with plain yogurt, raisins and cilantro.




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    1. Julia Post author

      You and me both. Thankfully this batch of cookies didn’t go to waste…I did end up eating some of them in spite of how crumbly they were…and the rest will likely be consumed on top of bowls of ice cream 🙂

    1. Julia Post author

      Aww! All your recipes always look so perfect, it’s hard to imagine a single cookie crumbles in your kitchen! Thanks for the support! Now if I could only figure out what to do with the rest of the cookie dough…. Have a great weekend!!

  1. Abby

    Love lentil soups, this flavor packed bowl looks like it could brighten just about any day 🙂 I like your “until next time” philosophy…you’ll rock those cookies soon enough I’m sure.

  2. Lauren

    Made this for meatless Monday, absolutely love it. The spice blend adds lots of flavor (without lots of calories!) and it was just so easy to throw together. I was hesitant about the yogurt and raisins but they really add another dimension to this stew. Marked it as a favorite!

    1. Julia Post author

      So glad to hear you made it Lauren! I’m glad you tried it with the yogurt and raisins – I can completely see the hesitation but I love adding yogurt now to any type of ethnic food…the flavor and texture differences go so well with the spices – it’s like magic! Thanks so much for the feedback!

  3. Sunita

    I tried this last weekend and it was perfect. I’m making it for a soup fest this coming weekend to be had by all!! Thanks for sharing this recipe!

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  5. Miranda Kenny

    Hi! I’m wondering the serving size for this. trying to cook for a lot of people and I want to be sure I make enough 🙂

    1. Julia Post author

      Hi Dawn!

      I’m so happy to hear it! I find lentil stews freeze very well! I’ve done it with this recipe in the past and it reheats very well. I usually end up adding some broth for the reheating. Hope you enjoy! xo


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