Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew

171 Reviews 5 Pics
  • Prep

    15 m
  • Cook

    12 h
  • Ready In

    12 h 15 m
Recipe by  diggergirl

“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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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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.

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Reviews (171)

Rate This Recipe
TwinMom
135

TwinMom

This recipe is definitely a keeper, although (as others said) there is too much pepper. I actually enjoy that much heat in many recipes, but in this recipe it dominates too much over the more subtle flavors. I will cut in half at least next time, and maybe a quarter for my toddlers' sake. A really neat thing about this recipe is that most of the ingredients are dry or easily replaced with dry ingredients, so it is easy to pre-mix on the weekend, store in a Ziploc bag on a shelf, and then throw in a crockpot with 2 quarts of water in the morning before work any day of the week - or even a month later, if you use an oxygen-reducing packet. I replaced broth with boullion and garlic with garlic powder. Button mushrooms were the only fresh ingredient we used, and I since found a way to order freeze-dried mushrooms - so next time I will be using entirely dry ingredients and then will "just add water".

DC Girly Girl
107

DC Girly Girl

Yum! I chopped up a whole onion instead of using flakes. Before putting everything into the crockpot, I sauteed the onion, 2 minced cloves of garlic, one grated carrot, and one minced jalapeno in some olive oil. Then I put that into the crockpot. I didn't have savory, so I just used italian seasoning in lieu of that and the basil. A keeper!

RUNRJENK
91

RUNRJENK

this is a great, healthy, low-fat recipe...i have made it several times. HOWEVER, i would recommend that you cut the amount of black pepper in the recipe in half (to 1 tsp) because otherwise, it has a lingering burn and your lips will be on fire by the end of a bowl!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 213 cal
  • 11%
  • Fat
  • 1.2 g
  • 2%
  • Carbs
  • 43.9 g
  • 14%
  • Protein
  • 8.4 g
  • 17%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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