Slow Cooker - Mushroom Stew with Lentils and Barley
4 cups chicken stock
4 cups water
8 ounces sliced baby bella mushrooms
3.5 ounces sliced shitake mushrooms
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 cloves garlic, minced
¾ cup pearl barley
¾ cup lentils
4 sprigs fresh thyme
2 bay leaves
¼ teaspoon salt
½ teaspoon black pepper
¼ cup chopped parsley
Grated Parmesan cheese (optional)
1. Place the stock, water, mushrooms, onion, carrots, celery, garlic, barley, lentils, thyme, and bay leaves in a slow cooker. Add salt and pepper.
2. Cook on high 4 hours or on low 8 hours. Remove bay leaves and thyme stems. Stir in parsley and top with grated Parmesan, if using.
Nutrition information per serving (1¼ cup): 180 calories, 1 g fat, 0 g saturated fat, 32 g carbohydrates, 6 g fiber, 3 g sugars, 12 g protein, 310 mg sodium