This easy vegan lentil stew recipe takes only about 15 minutes of prep time to throw together and into your Crock-Pot, where it happily simmers away undisturbed and unsupervised all day -- until you come home hungry and ready to eat!
Heat olive oil in a large skillet over medium heat until shimmering. Add onion and saute for five minutes, stirring occasionally. Stir in garlic, mushrooms, smoked paprika, cinnamon, cumin, turmeric, cayenne, and curry powder and saute for another three minutes, stirring occasionally.
Add that sauteed onion & garlic plus all other ingredients (except for the lemon juice) to your slow cooker. Stir, then cook for 8-10 hours on low or 5-6 hours on high.
Squeeze in a splash of fresh lemon juice. Stir, taste to see if you need a little more lemon juice or salt, then serve your lentil chickpea stew over cooked rice, potatoes, quinoa, or pasta.
Notes
This thick and tomato-y stew is savory, but it is not spicy. If you want yours to be spicier after tasting it at the end of the day, stir in a little more cayenne and/or crushed red pepper.