LENTIL, BARLEY, MUSHROOM STEW

Lentil, Barley, Mushroom Stew image

Provided by adopt a greyhound

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.