Mushroom, Barley & Lentil Stew
November 18, 2008
It may have disturbed my boys to even look at their bowls filled with this stew, but I loved it! This is a fantastic vegetarian crock pot recipe, and I feel lucky to have found it. Of course, you need to like mushrooms to enjoy it — their flavor is deep and intense here, and pairs perfectly with the hearty barley and lentils for a chilly weather dinner.
This is my kind of crock pot recipe: dump all the ingredients in the crock pot, turn it on and leave it. That’s it. I served it with Pumpkin Dinner Rolls.
Mushroom, Barley & Lentil Stew
Adapted from Allrecipes.com
2 quarts vegetable broth
8 oz. Baby Bella mushrooms, sliced
1 oz. dried porcini mushrooms, broken into small pieces
3/4 c. uncooked pearl barley
3/4 c. dry lentils
1 c. onion, chopped
6 cloves garlic, minced
3 bay leaves
ground black pepper
12 leaves fresh basil, chopped
Add all ingredients except the fresh basil to your slow cooker, and stir to combine. Cover and cook on HIGH for 6 hours. Remove bay leaves. Stir in chopped basil just before serving.
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Filed under: Crock pot,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Shannon | November 18, 2008 at 9:00 pm
That looks delicious – I’ll have to try it. I love lentils and there’s nothing I love more than my crock pot
We made the pumpkin choc chip muffins today – BIT hit with my boys – thanks!
2. chickinthekitchen.com &ra&hellip | November 23, 2008 at 8:51 pm
[...] were no really highlights this past week — I loved the Mushroom, Barley & Lentil Stew the first night we ate it, but I liked it less as leftovers and J. was way less enamored of it than [...]
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