Yes, another slow cooker recipe. Lentil Farro Stew is a hearty, warming meal that you will enjoy for either dinner or lunch. You can serve it with a side salad or some crusty bread if you like, but it stands alone just fine. It is filling, tasty, and full of good nutrients. It’s low in fat and high in fiber and protein. Did I mention that it is oh so easy to make? Simply toss everything in your slow cooker, turn on low for eight hours, and wait for the magic to happen.
Lentil Farro Stew takes twenty minutes or less to prep. And if you buy some of your ingredients (like the mushrooms and kale) already chopped, it takes even less. Heck, you could even buy the onions and carrots chopped, but I wanted larger pieces of carrots, and an onion doesn’t take long to chop. Another quick tip: I buy a large bag of chopped kale and keep it in the freezer. It is sturdy enough to freeze well for adding to soups and stews, or any other cooked dishes. Just don’t thaw it and try to eat it fresh.
This is the order I added everything to my slow cooker insert. But really, you can just add all the ingredients, and make sure that you give everything a good stir before you turn it on. Add the dry lentils and farro to the slow cooker insert. Sprinkle in the turmeric, smoked paprika, thyme, celery seed, salt, and pepper. Pour the vegetable broth over the top, and stir to incorporate the spices into the liquid. Add in the diced tomatoes (with their juices), sliced mushrooms, chopped onion and carrots, kale, and minced garlic. Stir everything again to ensure that the stew is mixed together well.
Place the insert into the slow cooker base, and turn on low for eight hours. Oh, and get ready to arrive home to a mouth-watering smelling house. By the way, as with so many other slow cooker meals, you can prep Lentil Farro Stew the night before, keep the insert in the fridge, and simply turn on the slow cooker in the morning. This option always works well for me because I am not a morning person and prefer to reserve my morning time for coffee rather than food prep.
If you make Lentil Farro Stew, or a variation of it, I’d love to hear your feedback.