Lentil, Barley, Mushroom Stew Recipe

Name: Lentil, Barley, Mushroom Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet.
2
Bake at 400 deg for 30 minutes.
3
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.).
4
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.
5
Divide into 2 oven safe bowls and top with the sweet potatoes.
6
Bake at 350 deg. for 30 minutes.
7
Serve with biscuits or bread.

307

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 sweet potato, cubed, 1 tablespoon olive oil, salt and pepper, 1/4 cup green lentil, washed and picked over, and more.

Yes, Lentil, Barley, Mushroom Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil, Barley, Mushroom Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions