Best 2 Mushroom Lentil Barley Stew Recipes

Mushroom lentil barley stew is a hearty and flavorful dish that is perfect for a cold day. It is also a great way to use up leftover mushrooms, lentils, and barley. This stew is packed with protein and fiber, making it a healthy and satisfying meal. It is also relatively easy to make, and can be tailored to your own taste preferences. Whether you like your stew thick or thin, spicy or mild, there is a mushroom lentil barley stew recipe out there for you.

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LENTIL, BARLEY, MUSHROOM STEW

Lentil, Barley, Mushroom Stew image

Make and share this Lentil, Barley, Mushroom Stew recipe from Food.com.

Provided by adopt a greyhound

Categories < 4 Hours

Time 1h35m

Yield 2 serving(s)

Number Of Ingredients 18

Ingredients

1 sweet potato, cubed
1 tablespoon olive oil
salt and pepper
1/4 cup green lentil, washed and picked over
1/4 cup uncooked barley
1/2 teaspoon salt
1 tablespoon olive oil
14 cremini mushrooms
1/2 medium yellow onion, chopped
1/4 cup carrot, chopped
1 stalk celery, chopped
3 garlic cloves, minced
2 1/2 cups low sodium vegetable broth
1/4 cup red wine
1 tablespoon tomato paste
1 tablespoon soy sauce
1/2 teaspoon smoked paprika
1/4 cup chopped fresh parsley

Steps:

Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet.
Bake at 400 deg for 30 minutes.
Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, lentils, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Divide into 2 oven safe bowls and top with the sweet potatoes.
Bake at 350 deg. for 30 minutes.
Serve with biscuits or bread.

MUSHROOM LENTIL BARLEY STEW

Mushroom Lentil Barley Stew image

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.

Provided by diggergirl

Categories Soups, Stews and Chili Recipes Stews

Time 12h15m

Yield 8

Number Of Ingredients 12

Ingredients

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ 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

Steps:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g

Tips:

For a richer flavor, use vegetable broth instead of water.
Add a bay leaf or two to the stew for extra depth of flavor.
If you don't have barley, you can use brown rice or quinoa instead.
Feel free to add other vegetables to the stew, such as carrots, celery, or potatoes.
Serve the stew with a side of crusty bread or crackers for a complete meal.

Conclusion:

This mushroom lentil barley stew is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With its simple ingredients and easy-to-follow instructions, this stew is sure to become a favorite in your household.

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