Mushroom Lentil Barley Stew
- Reviews 1
Ready In: 4 hrs 10 mins
Serves: 8
Ingredients
- 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)
Directions
- 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.
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