Slow Cooker Winter Vegetable and Farro Stew
- Total Time
- 4:30
- Prep
- 0:30
- Cook
- 4:00
- Serves
- 6
- Difficulty
- Easy
Feel free to mix up the vegetables here, using any kind of winter squash and mushrooms you like.
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garlic clove(s)6 medium clove(s), chopped, divided
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fresh parsley½ cup(s), flat leaf variety, coarsely chopped
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table salt½ tsp, or to taste, divided
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black pepper¼ tsp, or to taste, divided
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olive oil2 Tbsp
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fennel seed2 tsp
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uncooked fennel bulb(s)1 medium, chopped
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uncooked onion(s)1 medium, yellow, chopped
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Cremini mushrooms10 oz, button or shiitake, cut into bite-size pieces
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uncooked kabocha squash2 pound(s), or butternut squash, peeled, seeded, cut into 1/2-in pieces (4 c)
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canned tomatoes28 oz, whole San Marzano variety, crushed
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fat free reduced sodium vegetable broth4 cup(s)
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uncooked farro¾ cup(s), rinsed
-
dry lentils¾ cup(s), black, green or brown variety, rinsed
-
parmesan cheese1 oz, shaved
- 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 needed. Serve topped with garlic-parsley mixture and cheese.
- Serving size: 2 1/2 c