Mushroom Lentil Barley Stew

DrGaellon's Note:

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.

• Total Time: 4 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 8

• 2 quarts vegetable broth or 2 quarts chicken broth
• 1 quart water
• ½ cup white wine
• 2 cups sliced button mushrooms
• 1 ounce dried shiitake mushrooms or 1 ounce dried porcini mushrooms , crumbled
• ¾ cup pearl barley
• ¾ 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
• ½ teaspoon dried rosemary
• ½ teaspoon dried sage
• ½-1 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)

Directions:

1. 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.

Reviews

[Serah B.]

Loved this. Very simple to make and super delicious. And my kids inhaled it. Thanks for posting!