Mushroom Lentil Barley Stew

     

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.

Original recipe makes 8 servings

Ingredients

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
3/4 cup uncooked pearl barley
3/4 cup dry lentils
1/4 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

  • PREP

    15 mins

  • COOK

    12 hrs

  • READY IN

    12 hrs 15 mins

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.

Nutrition

Calories: 213 kcal
Carbohydrates: 43.9 g
Cholesterol: 0 mg
Fat: 1.2 g
Fiber: 9 g
Protein: 8.4 g
Sodium: 466 mg