Homemade Lentil Barley Stew Recipes

MUSHROOM LENTIL BARLEY STEW

Steps:

• In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
• Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

LENTIL BARLEY STEW

Steps:

• Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
• Add water or stock and lentils.
• Bring to a boil and then simmer for 20 minutes.
• Add tomatoes, barley, carrots and seasonings.
• Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.

BURGER AND BARLEY STEW

Steps:

• Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.
• Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

HOMEMADE LENTIL BARLEY STEW

Steps:

• In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally., Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.

LENTIL, BARLEY, MUSHROOM STEW

Steps:

• Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet.
• Bake at 400 deg for 30 minutes.
• Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
• Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, lentils, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving.
• Divide into 2 oven safe bowls and top with the sweet potatoes.
• Bake at 350 deg. for 30 minutes.
• Serve with biscuits or bread.

LENTIL BARLEY STEW

Steps:

• Heat the oil in a large, heavy pot over medium-low heat.
• Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
• Add the garlic and cook for 2 more minutes.
• Add the cumin and cook for 1 more minute.
• Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
• Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
• Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
• Stir in the parsley and season to taste with salt and pepper.

LENTIL BARLEY STEW

Steps:

• Saute the onion, garlic, celery and carrot with the oil in a large pot over medium heat until softened.
• Add the cumin, oregano, barley and rinsed lentils and continue to cook for a couple minutes.
• Add the three cups of vegetable broth and stir.
• Reduce cooking temperature to low, cover and simmer for 45 minutes or until lentils and barley reach desired level of tenderness.
• Check the pot and stir every 10-15 minutes to make sure there is still some water left and add more if it has all been absorbed and the lentils and barley are not done.
• Serve hot.

MUSHROOM LENTIL BARLEY STEW

Steps:

• Combine everything except optional ingredients in slow cooker. Cook on high 4-6 hours or low 8-12 hours. If using spinach and/or tomatoes, add 2 hours before serving. If using lemon juice and/or parmesan cheese, add just before serving.