Best Lentil Barley Mushroom Stew Recipes

Mushroom Lentil Barley Stew image

Provided by DrGaellon

Categories Stew

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 24

2 quarts vegetable broth or 2 quarts chicken broth
1 quart water
1/2 cup white wine
2 cups sliced button mushrooms
1 ounce dried shiitake mushrooms or 1 ounce dried porcini mushrooms, crumbled
3/4 cup pearl barley
3/4 cup brown lentils
1 onion, diced
4 garlic cloves, minced
2 medium carrots, diced
2 medium potatoes, peeled and diced (about 1 lb)
2 teaspoons dried savory
3 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2-1 teaspoon ground black pepper
salt, to taste
1 (10 ounce) box frozen chopped spinach (optional)
1 (15 ounce) can petite diced tomatoes (optional)
2 -3 teaspoons fresh lemon juice (optional)
parmesan cheese (optional)

Steps:

Combine everything except optional ingredients in slow cooker. Cook on high 4-6 hours or low 8-12 hours. If using spinach and/or tomatoes, add 2 hours before serving. If using lemon juice and/or parmesan cheese, add just before serving.

Nutrition Facts : Calories 213.7, Fat 0.7, SaturatedFat 0.1, Sodium 23.3, Carbohydrate 42.2, Fiber 11.3, Sugar 2.8, Protein 8.9

Lentil, Barley, Mushroom Stew image

Provided by adopt a greyhound

Categories < 4 Hours

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 18

1 sweet potato, cubed
1 tablespoon olive oil
salt and pepper
1/4 cup green lentil, washed and picked over
1/4 cup uncooked barley
1/2 teaspoon salt
1 tablespoon olive oil
14 cremini mushrooms
1/2 medium yellow onion, chopped
1/4 cup carrot, chopped
1 stalk celery, chopped
3 garlic cloves, minced
2 1/2 cups low sodium vegetable broth
1/4 cup red wine
1 tablespoon tomato paste
1 tablespoon soy sauce
1/2 teaspoon smoked paprika
1/4 cup chopped fresh parsley

Steps:

Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet.
Bake at 400 deg for 30 minutes.
Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, lentils, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Divide into 2 oven safe bowls and top with the sweet potatoes.
Bake at 350 deg. for 30 minutes.
Serve with biscuits or bread.

Mushroom Lentil Barley Stew image

Provided by diggergirl

Time 12h15m

Yield 8

Number Of Ingredients 12

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Steps:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g