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Mushroom Lentil Barley Stew

(recipe, Carrie Stewart)


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Ingredients

  1. * 2 quarts vegetable broth or chicken broth
  2. * 1 quart water
  3. * ½ cup white wine
  4. * 2 cups sliced button mushrooms
  5. * 1 ounce dried shiitake mushroom or dried porcini mushrooms, crumbled
  6. * ¾ cup pearl barley
  7. * ¾ cup brown lentils
  8. * 1 onion, diced
  9. * 4 garlic cloves, minced
  10. * 2 medium carrots, diced
  11. * 2 medium potatoes, peeled and diced (about 1 lb)
  12. * 2 teaspoons dried savory
  13. * 3 bay leaves
  14. * 1 teaspoon dried basil
  15. * 1 teaspoon dried oregano
  16. * 1 teaspoon dried thyme
  17. * ½ teaspoon dried rosemary
  18. * ½ teaspoon dried sage
  19. * ½-1 teaspoon ground black pepper
  20. * salt, to taste
  21. * 1 (10 ounce) box frozen chopped spinach (optional)
  22. * 1 (15 ounce) can petite diced tomatoes (optional)
  23. * 2-3 teaspoons fresh lemon juice (optional)
  24. * parmesan cheese (optional)

Steps

  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.