Lentil Barley Mushroom Stew Recipes

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.

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.

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.

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.

BARLEY, LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted.
• Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.

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.

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.