Mushroom Lentil Stew Recipes

MUSHROOM LENTIL BARLEY STEW

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Provided by diggergirl

Categories Soups, Stews and Chili Recipes Stews

Time 12h15m

Yield 8

Number Of Ingredients 12

Mushroom Lentil Barley Stew image

Steps:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g

Ingredients

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

PORTOBELLO MUSHROOM STEW WITH LENTILS

A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!

Provided by Roxy B.

Categories Fruits and Vegetables Mushrooms Portobello Mushroom Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

Portobello Mushroom Stew with Lentils image

Steps:

Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g

Ingredients

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

LENTIL AND MUSHROOM STEW

Try this simple recipe and see just how easy it is to incorporate plant-based meals into your weekly routine.

Provided by maryjjohnson34

Categories < 4 Hours

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Lentil and Mushroom Stew image

Steps:

Melt margarine in large saucepot and cook onion, celery, carrots, zucchini and mushrooms over medium heat, stirring occasionally until vegetables are tender; about 8 minutes.
Stir in garlic and ground red pepper, stirring frequently for 1 minute.
Stir in water, broth, tomatoes and lentils, and bring to a boil over high heat.
Reduce heat to low and simmer covered until lentils are tender; about 55 minutes. Stir in vinegar.

Nutrition Facts : Calories 90.6, Fat 3.2, SaturatedFat 0.7, Sodium 61.9, Carbohydrate 12.8, Fiber 3.8, Sugar 4.7, Protein 4.2

Ingredients

2 tablespoons becel salt-free margarine
1 medium onion, chopped
2 stalks celery, chopped
2 medium carrots, chopped
1 medium zucchini, chopped
8 ounces cremini mushrooms, sliced
3 garlic cloves, finely chopped
1/4 teaspoon ground red pepper
2 1/2 cups water
2 cups fat-free reduced-sodium vegetable broth
1 (411 g) can diced tomatoes
1 cup lentils, rinsed and drained
1 tablespoon balsamic vinegar