Medium Bread Soup

Mushroom Lentil Barley Stew

Name: Mushroom Lentil Barley Stew
Prep time: 16 min
Cook time: 35 min
Total time: 51 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 2 quartss vegetable broth; 2 cups sliced fresh button mushrooms; 1 ounce dried shiitake mushrooms , torn into pieces; 0.75 cups uncooked pearl barley; 0.75 cups dry lentils; 0.25 cups dried onion flakes; 2 teaspoons minced garlic; 2 teaspoons dried summer savory; 3 bays leaves; 1 teaspoon dried basil; 2 teaspoons ground black pepper; salt to taste

Total Time

51 min

16m prep · 35m cook

Servings

4 people

Rating

—

Difficulty

Medium

105 views

Halal Kosher Vegan Vegetarian Dairy Free Nut Free Legumes / Beans Slow Cooker Vegan Nut-Free asian korean savory european halal kosher side plant_based thai african none italian main whole_grains soup

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.

Ingredients

2 quartss vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms , torn into pieces
0.75 cups uncooked pearl barley
0.75 cups dry lentils
0.25 cups dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bays leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Instructions

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.