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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sliced fresh button mushrooms
dried shiitake mushrooms, torn into pieces
uncooked pearl barley
dried onion flakes
dried summer savory
ground black pepper
salt to taste
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".
Too much pepper! I tried to add more broth more barley and lentils still to much pepper. Going to try lemon juice and a little sugar.
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!
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!!!
This is an amazing soup! I made it two days before serving it for Christmas dinner (I had two vegans who came to dinner)and my guests were extremely impressed. My husband who likes hearty beef based soups was surprised at it's taste and called it "satisfying." Plus, my daughter-in-law who prides herself on her homemade soups stated it was the best soup she ever had. Need I say more? Thank you Carol.
Since I am not vegetarian, I used chicken broth but didn't add salt. Walmart didn't have shitake mushrooms ( I live in rual Western Michigan ) so I just doubled the amount called for, using regular mushrooms. This is a staple recipe in my kitchen, I will use it over and over and over...
This had delicious flavor and a wonderful, hearty texture. I used all fresh herbs (but I didn't have savory, so I used thyme and a bit of mint), a whole Vidalia onion instead of onion flakes, and baby bellas instead of button mushrooms. I followed other reviewers' advice and used only 1 tsp pepper, but next time I'll up it to 1.5. My boyfriend, the soup junkie, loved this.
Maybe it's just my crock pot, but I cooked it on high for 4 hours and most of the liquid cooked away. I added more water, and a splash of white wine. This is a delicious, hearty, fall/winter recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom Lentil Barley Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 213
** Calories from Fat: 11
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