Smoky Pumpkin Lentil Rice Bowls Simmered in the Crockpot

These smoky pumpkin lentil rice bowls are the ultimate plant-based fall comfort food. Made effortlessly in your crockpot, tender brown lentils simmer in a savory pumpkin, tomato, and smoked paprika broth until rich and thick. Served over warm jasmine rice and finished with crunchy pepitas, it is a satisfying, wholesome weeknight dinner that requires minimal hands-on prep time.

Ingredients

• 1 1/2 cups brown lentils, rinsed
• 1 cup canned pumpkin puree
• 1 can (14 1/2 oz) diced fire-roasted tomatoes
• 4 cups vegetable broth
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 1/2 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• 2 cups fresh baby spinach
• 3 cups cooked jasmine rice, for serving
• 1/3 cup toasted pepitas, for garnish
• 1/3 cup crumbled feta cheese, for garnish

Instructions

1. Rinse the brown lentils thoroughly under cool water and check for any small debris.
2. Combine the rinsed lentils, pumpkin puree, fire-roasted tomatoes, vegetable broth, diced onion, minced garlic, smoked paprika, ground cumin, garlic powder, salt, and black pepper in the slow cooker insert. Stir well.
3. Cover and cook on LOW setting for 4 to 5 hours (or HIGH setting for 2 1/2 to 3 hours) until the lentils are soft and tender.
4. Stir in the fresh baby spinach during the final 10 minutes of cooking until the leaves are gently wilted.
5. Spoon the hot pumpkin lentil mixture over warm cooked jasmine rice in individual bowls.
6. Top each bowl with toasted pepitas and crumbled feta cheese before serving.

Tips

• For meal prep, store the cooked lentils and rice in separate airtight containers in the refrigerator for up to 4 days.
• If the lentils absorb too much liquid while sitting, stir in 1/2 cup of warm vegetable broth to loosen the texture.
• To make this recipe strictly vegan, swap the feta cheese for a plant-based cheese alternative or diced avocado.