Slow cooker vegetable and farro stew
½ cup(s), flat leaf variety, chopped
½ tsp(s), or to taste, divided
¼ pinch, or to taste, divided
½ pound(s), medium bulb, chopped
1 medium, yellow, chopped
10 oz, cut into bite-sized pieces
28 oz, whole san marzano variety, crushed
Fat free reduced sodium vegetable broth
¾ cup(s), or spelt, rinsed
¾ cup(s), black, green or brown variety, rinsed
1 oz, shaved
6 clove(s), medium, chopped, divided
Uncooked butternut squash
2 pound(s), peeled, seeded, cut into 1/2 inch pieces
- Combine 1/3 of garlic and parsley in a small bowl; season with a pinch each salt and pepper and set aside.
- If you have a slow cooker insert that you can saute in on the stovetop, use it to heat oil over medium-high heat. Add fennel seed and remaining garlic; cook, stirring, until fragrant and fennel and garlic begin to smell toasty, about 2 minutes. Add fennel bulb, onion and mushrooms and season with 1/4 tsp salt and 1/8 tsp pepper; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. (Alternatively, if your slow cooker does not have a saute option, you can saute vegetables in a large skillet and transfer to slow cooker at this stage).
- Add squash, tomatoes, broth, farro and lentils to slow cooker; season with 1/4 tsp salt and 1/8 tsp pepper, or to taste. Cover slow cooker and set heat to high; cook until farro, lentils and squash are completely cooked through, 4 hours. Uncover, stir and season to taste if necessary. Serve topped with garlic-parsley mixture and Parmesan.
- Serving size: 2 1/2 c