
Slow Cooker Winter Vegetable and Farro Stew
6
4
2
SmartPoints® value per serving
Total Time
4 hr 30 min
Prep
30 min
Cook
4 hr
Serves
6
Difficulty
Easy
Feel free to mix up the vegetables here, using any kind of winter squash and mushrooms you like.
Ingredients
Garlic clove(s)
6 medium 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(s)
1 medium, chopped
Uncooked onion(s)
1 medium, yellow, chopped
Cremini mushroom(s)
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
Fat free reduced 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