Slow Cooker Lentil Stew with Mushrooms: A Hearty and Nutritious Gluten-Free Meal

This slow cooker lentil stew with mushrooms is the perfect winter meal. Made with wholesome ingredients and packed with protein and fiber, it's a healthy and satisfying gluten-free and dairy-free option. The combination of earthy lentils and savory mushrooms creates a rich and flavorful stew that's easy to make and perfect for meal prepping. Simply set it and forget it in your slow cooker for a warm and comforting meal that's sure to become a family favourite.

Ingredients:

- 1 cup dry brown lentils, rinsed and drained

- 4 cups vegetable broth

- 1 onion, chopped

- 3 garlic cloves, minced

- 2 carrots, peeled and chopped

- 2 celery stalks, chopped

- 2 cups mushrooms, sliced

- 1 teaspoon dried thyme

- 1 teaspoon smoked paprika

- 1 teaspoon ground cumin

- 1 bay leaf

- Salt and black pepper, to taste

- 2 tablespoons olive oil

- Fresh parsley, chopped (for garnish)

Directions:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until softened.

2. Add the mushrooms and cook for another 3-4 minutes, until tender.

3. Transfer the onion, garlic, and mushroom mixture to a slow cooker.

4. Add the lentils, vegetable broth, carrots, celery, thyme, paprika, cumin, and bay leaf to the slow cooker. Stir to combine.

5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and vegetables are tender.

6. Discard the bay leaf and season with salt and black pepper to taste.

7. Serve hot, garnished with fresh parsley.

Enjoy your delicious slow cooker lentil stew with mushrooms! If you’re like me, you might want to toast a couple of slices of good quality GF sourdough bread to enjoy with your stew.