Mushroom Lentil Barley Stew recipe

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Ingredients

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Nutrition Info

212.7 calories
carbohydrate: 43.9 g
cholesterol: : -
fat: 1.2 g
fiber: 9 g
protein: 8.4 g
saturatedFat: 0.1 g
servingSize: -
sodium: 466 mg
sugar: 5.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.

  2. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Recipe Yield

8 servings

Recipe Note

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

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