Crock Pot Mushroom Lentil Barley Stew

Carol Food

I love lentils: They’re packed with protein, very filling and a good source of iron. Woodsy herbs like sage, rosemary, and thyme are natural partners to the lentil’s earthy flavor, so any of them (or any combination of them) can go into the crock pot for Mushroom Lentil Barley Stew. Adding mushrooms adds more earthy flavors and in conjunction with barley makes a satisfying comfort food. You can serve with garlic bread alone or over mash potatoes. There is an optional garnish of fresh parsley or vegan grated cheese.

Crock Pot Mushroom Lentil Barley Stew

Use organic when available. Makes 8 servings; Vegan; Vegetarian if adding cheese sprinkles

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Crock Pot Mushroom Lentil Barley Stew

Mushroom Lentil Barley Stew makes a satisfying bowl of comfort food and the slow cooker makes it extremely easy to fix.
Course Main Course
Cuisine American
Keyword comfort food, crock pot, crock pot mushroom lentil barley stew, mushroom lentil barley stew, slow cooker, slow cooker mushroom lentil barley stew, vegan, vegetarian
Servings 8 servings

Ingredients

  • 2 quarts vegetable stock/broth
  • 2 cups sliced fresh button mushrooms
  • 1 oz dried shiitake mushrooms, torn into pieces
  • 3/4 cup uncooked pearl barley
  • 3/4 cup dry lentils brown or green
  • 1 medium onion chopped
  • 1 medium carrot, peeled and chopped
  • 1 rib celery chopped
  • 1 tbsp chopped fresh parsley
  • 2 medium cloves garlic minced
  • 1 tsp dried thyme or rosemary or combined
  • 3 bay leaves
  • black pepper & salt to taste
  • 1 tbsp olive oil
  • 1/2 cup vegan grated cheese or regular grated cheese for vegetarian OPTIONAL
  • 1 to 2 cup baby spinach OPTIONAL

Instructions

  • Sauté onion, carrot, celery in olive oil for a minute
  • Add garlic and cook for another minute
  • Transfer veggies to bottom of crock pot
  • Add broth, button mushrooms, shiitake mushrooms, barley, lentils, bay leaves, thyme, pepper, and salt
  • Cook on Low for 10 to 12 hours or 4 to 6 hours on High
  • Add baby spinach 15 minutes before serving & stir OPTIONAL
  • . Remove bay leaves before serving
  • You may garnish with fresh parsley or grated cheese substitute or cheese for vegetarian; let sit with lid on for cheese to melt

Enjoy!

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

17 thoughts to “Crock Pot Mushroom Lentil Barley Stew”

  7. Carol – I am definitely going to try this – I like that I can put it in the crock pot and voila! And it is perfect for our winter weather here in Montana! Thanks for the recipe!

    Reply

  8. This is exactly the type of comfort food that I love to eat on those cold winter nights. I will be making this for sure when it’s our turn for winter.

    Reply

  10. We love lentil stew but I’ve never added mushrooms – will definitely give it a go. I tried your zucchini, tomato and mozzarella recipe at the weekend. It was delicious 🙂

    #MMBC

    Reply

    1. I’m so happy you liked the zucchini, tomato and mozzarella recipe. If you like mushrooms, I think you’ll like them in the stew too.

      Reply

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