Mushroom Lentil Barley Stew |
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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 8 |
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Adapted from a recipe . 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. 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:
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.
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