Slow-Cooker Lentil and Swiss Chard Stew

Name: Slow-Cooker Lentil and Swiss Chard Stew
Ingredients: 2 tablespoons, vegetable oil; 3 medium, onions, minced; 1 pound, Swiss chard, stems and leaves separated (see illustration below); stems cut into 1/4-inch pieces and leaves chopped coarse; 6 medium, garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); , Salt; 6 cups, vegetable broth; 1 pound, carrots, cut into 1-inch chunks; 1 , (15-ounce) can tomato sauce; 12 ounces, portobello mushroom caps, gills removed (see illustration below), cut into 1/2-inch chunks; 7 ounces, brown or green lentils (1 cup), rinsed and picked over; 2 , bay leaves; 1 tablespoon, minced fresh thyme leaves, or 1 teaspoon dried; 1/2 ounce, dried porcini mushrooms, rinsed and minced; 1 tablespoon, balsamic vinegar; , Ground black pepper; , Grated Parmesan cheese (for serving, optional); , Extra-virgin olive oil (for serving, optional)

Main Courses
Beans
Slow Cooker
Stews

The sweet, earthy flavor of lentils and Swiss chard have a natural affinity for each other. It’s easy enough to whip up a rustic stew from the pair, but cooking it in the slow cooker raises a host of issues.

SERVES 6 to 8

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