Lentil, Barley, Mushroom Stew

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READY IN: 1hr 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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