Slow Cooker - Mushroom Stew with Lentils and Barley

Slow Cooker - Mushroom Stew with Lentils and Barley
Author
admin
Source of Recipe
Consumer Reports
Ingredients

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)

Preparation

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

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

Type of Meal