Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew

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

12 h 15 m servings 213 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 43.9g
  • 14%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 466 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

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Reviews

Read all reviews 195
  1. 253 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

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.

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Least positive
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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 s...

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 ...

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, i...

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...

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 regu...

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, an...

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.

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 r...

This recipe was great. I like others, made some changes: I replaced the onion flakes with 1 chopped white onion and the summer savory with italian seasoning. I also reduced the pepper to 1.5 t...

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