Vegetarian Lentil Farro Stew

8 servings
8 hr 20 min

This easy Vegetarian Stew is full of veggies, lentils, and farro. It’s thick and hearty with a lightly smoky, earthy flavor.

I absolutely love soup season. It’s the perfect vehicle for clearing out the fridge and pantry. Got leftover rotisserie chicken? Make Chicken Tortilla Soup. Need to use up odds and ends of fresh veggies? It’s time to make Minestrone Soup or this Vegetarian Stew.

Lentils and farro add plant-based protein to this slow cooker vegetable stew. It’s filling, tasty, and full of good nutrients. It's also low in fat and high in fiber.

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. This is a dish that I love to take to work to reheat for lunch.

Once you chop your veggies, then sauté the onions, carrots, and garlic; the slow cooker does the rest of the work for you. It’s the perfect soup to cook on the weekend. Or prep everything the day before, set the slow cooker in the morning, and dinner is ready when you get home.

FAQs:

How do I store Vegetarian Stew?Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place individual servings in airtight containers, and store in the freezer for up to 3 months.

What vegetables are good for stew?Traditionally, vegetables like potatoes, carrots, celery, onion, and garlic are used in stews. But really, you can add any vegetables you like. Try adding hearty greens, mushrooms, any variety of root vegetables, winter squash, fennel, broccoli, cauliflower, etc.

What can I add to my stew for flavor?Soy sauce, Worcestershire, or fish sauce will add additional savory flavor. Add red chili flakes if you like a bit of spice. Sautéing the onions and garlic, then deglazing the pan adds a greater depth of flavor. Add fresh chopped herbs after the stew is cooked.


Ingredients for Slow Cooker Vegetarian Stew:

  • Extra virgin olive oil: For sautéing the veggies. (Not pictured.)
  • Carrots: A good source of beta carotene, fiber, potassium, and antioxidants.
  • Mushrooms: They pack in umami flavor.
  • Onion: Adds great flavor in addition to containing prebiotic fibers that feed the beneficial bacteria in your gut.
  • Garlic: Besides bringing a lot of flavor, it also boosts the immune system.
  • Kale: Kale holds up well in soups and is high in vitamins and antioxidants.
  • Red lentils: Red lentils break down giving the stew it’s thicker texture.
  • Farro: It’s an ancient grain with a nutty flavor and chewy texture. Farro is a healthier alternative to refined grains. It’s packed with fiber, protein, antioxidants, vitamins, and minerals.
  • Spices: The blend of spices give this stew a lightly smoky, earthy flavor.
  • Vegetable broth: Forms the base of the soup. (Not pictured.)
  • Diced tomatoes: Add both an acidic element and umami flavor.


Ingredient Tip:


  • 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

How to Cook Vegetable Stew:

  • Begin by prepping your vegetables. Chop the onion and carrot, mince the garlic, and slice the mushrooms.
  • Heat a skillet over medium heat, and add a tablespoon of extra virgin olive oil. Add the carrot, onion, and mushroom, and cook until beginning to soften, about 8 minutes. Add the minced garlic, and cook another two minutes. Remove from the heat.
  • Chop the kale while the other vegetables are cooking. Discard any tough stems, or save for another use.
  • Add the dry lentils, farro, cooked vegetables, and kale 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.
  • Place the insert into the slow cooker base, and turn on low for eight hours.
  • Add the can of diced tomatoes to the slow cooker during the last hour of cooking after the lentils have had a chance to soften. Give the stew a good stir, and finish cooking.


Yes, it really is that easy!

Serving Suggestions:

  • I love serving some crusty, rustic bread with soups.
  • This is a great recipe for using up any veggies you have on hand in the fridge. Feel free to add or substitute with what you have on hand.
  • You can definitely add meat to this stew if you’d like. Try stirring in leftover roasted chicken or even cooked and crumbled sausage.


More Soup Recipes:

  • Vegetarian Tortilla Soup or Chicken Tortilla Soup
  • Roasted Butternut Squash Soup
  • Orzo Soup with Pancetta
  • Vegetable Minestrone Soup
  • Slow Cooked Chili


Inspired Fresh Life is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to Amazon.com. Thank you for supporting Inspired Fresh Life.


Ingredient Substitutions:

  • Farro: Try sorghum, barley, or wheat berries.
  • Gluten-free: Sorghum is a great substitute for a gluten-free option.
  • Kale: Collard greens, Swiss chard, mustard greens, or spinach can all be substituted. If you use spinach, wait until the end of cooking to add it.
  • Carrots: Parsnips will add extra earthy flavor to the stew. You could also used cubed winter squash.
  • Fresh mushrooms: Dried mushrooms add great flavor as well.
  • Vegetable broth: Any variety of broth will work.


Honestly, you can use any combination of vegetables that you like and have on hand to make a vegetable stew.


Recipe Notes:

  • This recipe was originally published December 12, 2017, but was recently updated with additional information and new photographs.
  • Vegetable Stew takes twenty minutes or less to prep. And if you buy some of your ingredients already chopped, it takes even less.
  • 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.
  • Cuisinart's slow cooker allows you to slow cook, roast, steam, and brown or sauté all in one appliance.


Did you make this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or a review in the comments section at the bottom of the page. Are you following along on Pinterest, Instagram, or Facebook?

Vegetarian Lentil Farro Stew
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 8 Hours Total time: 8 hr 20 min
Show Nutrition Info
Hide Nutrition Info
Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 cups chopped carrots
  • 10 ounces sliced mushrooms (I used baby Bella.)
  • 1 cup onion, finely chopped
  • 3-4 cloves garlic, minced
  • 3 cups chopped kale
  • 1 cup red lentils
  • 1 cup farro
  • 2 teaspoons dried thyme
  • 1 teaspoon turmeric
  • 1 teaspoon celery seed
  • 1 teaspoon black pepper
  • 1 teaspoon Himalayan pink salt
  • ½ teaspoon smoked paprika
  • 8 cups vegetable broth
  • 1 15-ounce can diced tomatoes
Instructions

Begin by prepping your vegetables. Chop the onion and carrot, mince the garlic, and slice the mushrooms.
Heat a skillet over medium heat, and add a tablespoon of extra virgin olive oil. Add the carrot, onion, and mushroom, and cook until beginning to soften, about 8 minutes. Add the minced garlic, and cook another two minutes. Remove from the heat.
Chop the kale while the other vegetables are cooking. Discard any tough stems, or save for another use.
Add the dry lentils, farro, cooked vegetables, and kale 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.
Place the insert into the slow cooker base, and turn on low for eight hours.
Add the can of diced tomatoes to the slow cooker during the last hour of cooking after the lentils have had a chance to soften. Give the stew a good stir, and finish cooking.
Tips
  • Lentil Farro Stew takes twenty minutes or less to prep. And if you buy some of your ingredients already chopped, it takes even less.
  • 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.
Inspired Fresh Life
Want more details about this and other recipes? Check out more here!
Go
Comments
  • LJD LJD on Oct 19, 2022

    This is by far the absolute best soup/stew I’ve ever had. Thanks for the recipe.

Next