Prep Vegetables: Rinse lentils and trim veggies. Chop carrots, celery, onion, garlic, and potatoes into evenly sized pieces to ensure each spoonful of stew is perfectly tender and colorful.

Load Crockpot: Pour in vegetable broth and diced tomatoes, then add lentils, chopped veggies, bay leaf, cumin, smoked paprika, salt, and pepper. Stir gently, layering flavors for a beautifully rich stew.

Slow Cook: Cover and cook on low for 6–7 hours (or high 3–4 hours), until lentils are silky and vegetables melt into the broth, creating a thick, aromatic stew.

Add Green Beans: One hour before serving, stir in chopped green beans. They’ll maintain a bright snap, delivering fresh color and a delightful bite against the rich, tender stew.

Season and Serve: Remove bay leaf, then stir in fresh parsley and a squeeze of lemon juice to brighten flavors before ladling into bowls for a soul-warming meal.