Slow Cooker Lentil Chili

I’ve spent the last several months tweaking this recipe, and I think it’s just about arrived, if I may say so myself.  At least by my standards- my kids will eat it, my husband eats no less than four bowls each time it’s served, and it meets my healthy dinner criteria.  Plus it’s easy.

Generously serves 6


  • 6 cups of vegetable or chicken broth or stock
  • 1 pound (16 ounces) dry red lentils
  • 3 (14.5 ounces each) cans of diced tomatoes, undrained
  • 4 medium carrots, sliced
  • 4 celery stalks, chopped
  • 1 medium sweet onion, chopped
  • 2 (15 ounces each) cans of chickpeas, rinsed and drained
  • 4 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 2 teaspoons ground mustard
  • 1.5 teaspoons minced garlic
  • 1 small bunch of fresh cilantro, chopped (or dried works well too, though the cilantro taste is dulled a bit)

In slow cooker, combine all ingredients except cilantro and chickpeas. Stir well and cover.

Cook on low for 8 hours. (If you are short on time 5.5 to 6 hours on high works fine, but you’ll need to add an extra 3/4 cup of broth/stock.)

Before serving, stir in cilantro and chickpeas.

I usually serve this chili with naan, a fruit salad, and some raw veggies and hummus.


Dana Adams About Dana Adams

Dana Adams is the owner/editor of ChumMom and lives in Charlottesville, Virginia. She holds down the Adams family fort, where she is knee-deep in diapers and Cheerios as a stay-at-home mom to three little ones, ages four and under. Dana is married to her high school sweetheart, Ryan.

  • Jennifer Lievers

    Yum!  Looks good.  Have a bag of red lentils in my pantry right now that needs to be put into this recipe! And it’s potluck chili night at church tomorrow, so this has come at the perfect time!

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