Farrow vegetable stew
This vegan stew cooks relatively quickly in the slow cooker or can be cooked stovetop as well – just make sure to use a large, heavy bottomed pot. Cook as instructed below (replacing slow cooker with a dutch oven or soup pot) and reduce the cook time to 1 ½ hours.
This recipe yields six large and hearty bowls full of delicious tender winter vegetables and filling grains
Serving size is Two and a half cups at four weight watchers points!
Thanks to Joyce for sharing her pics with us
Feel free to mix up the vegetables -using any kind of winter squash and mushrooms you like.
Keep reading for the delish deets
Ingredients
Garlic
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
Instructions
Combine 1/3 of garlic and parsley in a small bowl; season with a pinch each salt and pepper, and set aside.
Heat oil in a large skillet 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. Transfer to slow cooker.
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.
Serving size: 2 1/2 cups is four weight watchers points!
Farrow vegetable stew
Ingredients
- Garlic
- 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
Instructions
- Combine 1/3 of garlic and parsley in a small bowl; season with a pinch each salt and pepper, and set aside.
- Heat oil in a large skillet 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. Transfer to slow cooker.
- 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.
Recipe Notes
This vegan stew cooks relatively quickly in the slow cooker or can be cooked stovetop as well - just make sure to use a large, heavy bottomed pot. Cook as instructed below (replacing slow cooker with a dutch oven or soup pot) and reduce the cook time to 1 ½ hours.
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