MUSHROOM LENTIL BARLEY STEW

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Mushroom Lentil Barley Stew image

Adapted from a recipe at allrecipes.com. This is vegan if vegetable broth is used and the cheese is omitted. You can also add cubes of stew beef (brown it first in a skillet) if you like.

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

*** Explore more Mushroom Lentil Barley Stew Recipes »

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