Slow-Cooker Lentil and Root Vegetable Stew

Prepare all the produce by washing, peeling, and chopping the sweet potato, carrots, parsnips, onion, and garlic as specified.

Add the olive oil, diced onion, and minced garlic directly into the slow-cooker insert and stir to coat.

Add the rinsed brown lentils, cubed sweet potato, sliced carrots, and parsnips to the slow cooker.

Pour in the low-sodium vegetable broth and crushed tomatoes. Add the dried thyme, dried rosemary, and bay leaves, then stir everything gently to combine.

Cover the slow cooker with its lid and cook on LOW for 6 to 7 hours (or on HIGH for 3 to 4 hours), until the lentils and root vegetables are completely tender.

Remove and discard the bay leaves. Stir in the chopped baby spinach and apple cider vinegar, letting the stew sit covered for 5 minutes until the spinach is wilted.

Season with freshly ground black pepper to taste, then ladle into bowls to serve immediately or portion out into containers for meal prep.