Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew

181
diggergirl 0

"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
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Original recipe yields 8 servings

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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

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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

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  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.

Reviews

181
  1. 238 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.

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...