Top | Crockpot
Mushroom Lentil Barley Stew
(recipe, Carrie Stewart)
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Ingredients
- * 2 quarts vegetable broth or chicken broth
- * 1 quart water
- * ½ cup white wine
- * 2 cups sliced button mushrooms
- * 1 ounce dried shiitake mushroom or dried porcini mushrooms, crumbled
- * ¾ cup pearl barley
- * ¾ 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
- * ½ teaspoon dried rosemary
- * ½ teaspoon dried sage
- * ½-1 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)
Steps
- 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.