Mushroom Lentil Barley Stew

Ingredients and Weight:

• 1 tablespoon olive oil
• 1 1/2 pounds mixed mushrooms, sliced
• 2 onions, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dried lentils
• 1 cup pearl barley
• 8 cups vegetable broth
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Preparation Time:

20 minutes

Cooking Time:

1 hour 30 minutes

Difficulty Level:

2

Preparation Method Steps:

1. Heat the olive oil in a large Dutch oven over medium heat.
2. Add the mushrooms and cook until softened and golden brown, about 5 minutes.
3. Add the onions, carrots, celery, and garlic and cook until softened, about 5 more minutes.
4. Stir in the lentils, barley, vegetable broth, thyme, and bay leaf.
5. Season with salt and pepper to taste.
6. Bring to a boil, then reduce heat and simmer until the lentils and barley are tender, about 1 hour and 30 minutes.
7. Remove the bay leaf before serving.

Nutritional Information:

Serving size: 1 cup Calories: 250 Fat: 5 grams Carbohydrates: 40 grams Protein: 15 grams Fiber: 10 grams

Dish Characteristics:

• Hearty and flavorful
• Packed with vegetables, lentils, and barley
• Rich and comforting
• Perfect for a cold night

User Comments:

• "This stew is absolutely delicious! It's so flavorful and filling."
• "I love how easy it is to make. I just threw everything in the pot and let it simmer."
• "This dish is perfect for a family meal. It's hearty and healthy, and everyone loves it."

Special Precautions and Tips:

• If you don't have a Dutch oven, you can use a large pot with a lid.
• You can use any type of mushrooms you like.
• If you don't have pearl barley, you can use quick-cooking barley.
• This stew can be made ahead of time and reheated before serving.
• Serve with crusty bread or rice, if desired.