Mushroom Lentil Barley Stew - cooking recipe

Ingredients
    2 quarts vegetable broth or 2 quarts chicken broth
    1 quart water
    1/2 cup white wine
    2 cups sliced button mushrooms
    1 ounce dried shiitake mushrooms or 1 ounce dried porcini mushrooms, crumbled
    3/4 cup pearl barley
    3/4 cup brown lentils
    1 onion, diced
    4 garlic cloves, minced
    2 medium carrots, diced
    2 medium potatoes, peeled and diced (about 1 lb)
    2 teaspoons dried savory
    3 bay leaves
    1 teaspoon dried basil
    1 teaspoon dried oregano
    1 teaspoon dried thyme
    1/2 teaspoon dried rosemary
    1/2 teaspoon dried sage
    1/2 - 1 teaspoon ground black pepper
    salt, to taste
    1 (10 ounce) box frozen chopped spinach (optional)
    1 (15 ounce) can petite diced tomatoes (optional)
    2 -3 teaspoons fresh lemon juice (optional)
    parmesan cheese (optional)
Preparation
    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.

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