Lentil, Barley, Mushroom Stew

combination of recipes

• Ready In: 1 hr 35 mins
• Serves: 2

Ingredients

• 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

Directions

1. Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet.
2. Bake at 400 deg for 30 minutes.
3. 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.).
4. 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.
5. Divide into 2 oven safe bowls and top with the sweet potatoes.
6. Bake at 350 deg. for 30 minutes.
7. Serve with biscuits or bread.