
Slow cooker winter vegetable & farro stew
Ingredients
Garlic
6 clove(s), chopped, divided
Fresh parsley
½ cup(s), flat leaf variety, coarsely chopped
Table salt
½ tsp, or to taste, divided
Black pepper
¼ tsp, or to taste, divided
Olive oil
2 Tbsp
Fennel seeds
2 tsp
Uncooked fennel bulb
1 item(s), chopped
Uncooked onion
1 medium, yellow, chopped
Cremini mushroom
10 oz, button or shiitake, cut into bite-size pieces
Uncooked kabocha squash
2 pound(s), or butternut squash, peeled, seeded, cut into 1/2-in pieces (4 c)
Canned tomatoes
28 oz, whole San Marzano variety, crushed
Low sodium vegetable broth
4 cup(s)
Uncooked farro
¾ cup(s), rinsed
Dry lentils
¾ cup(s), black, green or brown variety, rinsed
Parmesan cheese
1 oz, shaved