Ingredients
Equipment
Method
Preparation Steps
- Peel and chop carrots, parsnips, potatoes, and turnips into bite-size pieces for even cooking.
- In a skillet over medium heat, soften onion and garlic until fragrant and translucent, about 3 minutes.
- Transfer veggies to the slow cooker, add broth, thyme, bay leaves, salt, and pepper.
- Set the cooker to Low and let it simmer for 6–8 hours, until vegetables are meltingly tender.
- Remove bay leaves, stir in optional red lentils if using, then season with extra salt and pepper to taste.
- Ladle stew into bowls, garnish with fresh parsley for a bright finish.
Nutrition
Notes
Drizzle with olive oil and sprinkle flaky sea salt before serving if desired. Adjust cooking time based on slow cooker model.
