Lentil, Barley, Mushroom Stew
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Serves:
-
2
ingredients
- 1 sweet potato, cubed
- 1 tablespoon olive oil
- salt and pepper
- 1⁄4 cup green lentil, washed and picked over
- 1⁄4 cup uncooked barley
- 1⁄2 teaspoon salt
- 1 tablespoon olive oil
- 14 cremini mushrooms
- 1⁄2 medium yellow onion, chopped
- 1⁄4 cup carrot, chopped
- 1 stalk celery, chopped
- 3 garlic cloves, minced
- 2 1⁄2 cups low sodium vegetable broth
- 1⁄4 cup red wine
- 1 tablespoon tomato paste
- 1 tablespoon soy sauce
- 1⁄2 teaspoon smoked paprika
- 1⁄4 cup chopped fresh parsley
directions
- 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.
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RECIPE SUBMITTED BY
adopt a greyhound
United States