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)

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