As a busy parent, finding time to cook healthy meals can be a challenge. That's why we love slow cooker recipes—they are convenient, easy, and perfect for making wholesome meals with minimal effort. Today, we're sharing a nutritious and savory vegetarian stew recipe that your family will enjoy. With lentils, mushrooms, colorful carrots, and a touch of crème fraîche, this dish is not only delicious but also packed with nutrients.

Ingredients You'll Need

• 1 cup lentils (green or brown)
• 2 cups sliced mushrooms
• 3 medium potatoes, diced
• 1 cup crème fraîche
• 2 stalks celery, chopped
• 3 carrots, sliced (any color)
• 4 cups vegetable broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste

Step-by-Step Cooking Instructions

1. Prepare Your Ingredients

Before you start cooking, take a few minutes to wash and chop all your vegetables. This includes slicing your mushrooms, dicing the potatoes, and chopping the celery and carrots. If you have colorful carrots, feel free to use them as they add a vibrant touch to your stew without altering the taste.

2. Assemble in the Slow Cooker

Transfer all the prepared vegetables, lentils, and minced garlic into your slow cooker. Pour in the vegetable broth and add the dried thyme, salt, and pepper.

3. Set It and Forget It

Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The long cooking time allows flavors to meld together beautifully, making for a rich and hearty stew.

4. Final Touches

About 15 minutes before serving, stir in the crème fraîche to add a creamy finish to your stew. Taste and adjust seasoning as needed.

Tips for a Perfect Stew

• Use High-Quality Broth: A good quality vegetable broth enhances the flavor of your stew tremendously.
• Adjust Consistency: If you prefer a thicker stew, mash some of the potatoes with a fork before serving.
• Spice It Up: For an extra kick, add a pinch of cayenne pepper or smoked paprika.
• Make It Ahead: This stew tastes even better the next day, so feel free to make it ahead and store it in the fridge for up to 3 days.