Mushroom and Barley Lentil Stew with Thyme
Equipment
- Slow Cooker
- Knife
- Cutting Board
Ingredients
- 1 cup green lentils, rinsed
- 1/2 cup pearl barley, rinsed
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, diced
- 2 medium carrots, diced
- 4 cups vegetable broth
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Add the lentils, barley, mushrooms, onion, and carrots to the slow cooker.
- Pour in the vegetable broth and sprinkle the dried thyme over the top.
- Season with the salt and black pepper, then stir once to distribute everything evenly.
- Cover and cook on low for 7 hours until the lentils and barley are tender.
- Stir the stew gently before serving to check the consistency.
Notes
If the stew thickens too much overnight, stir in a splash of broth when reheating. Dried thyme holds its flavor well during long cooking, but you can add an extra pinch at the end if you prefer a brighter note. Leftovers store in the fridge for up to four days.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board