LENTIL MUSHROOM STEW RECIPES
MUSHROOM LENTIL BARLEY STEW - ALLRECIPES
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 Stew
Total Time 12 hours 15 minutes
Prep Time 15 minutes
Cook Time 12 hours 0 minutes
Yield 8 servings
Number Of Ingredients 12
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, CarbohydrateContent 43.9 g, FatContent 1.2 g, FiberContent 9 g, ProteinContent 8.4 g, SaturatedFatContent 0.1 g, SodiumContent 466 mg, SugarContent 5.2 g
LENTIL RECIPES - BBC GOOD FOOD
Meaty and vegetarian dishes with protein-packed storecupboard pulses.
Provided by Good Food team
Number Of Ingredients 1
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- In a small bowl, beat the eggs with a whisk until combined. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. (You don’t want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. Serve hot with bread on the side.
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Reviews 3.7
Total Time 1 hour 10 minutes
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- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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- Take the pan off the heat, and stir in the mustard and crème fraîche. Taste, and season with salt and black pepper. Dust with paprika, scatter with parsley and serve with your choice of mashed potatoes, wide egg noodles or rice.
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- In a small bowl, beat the eggs with a whisk until combined. In a thin stream, add half of the eggs to the soup, gently breaking them up with the whisk, then repeat with the remaining eggs. (You don’t want to scramble the eggs here, but just break up the eggs into strands.) Cover and cook for 2 minutes, until the eggs set. Divide among bowls and garnish each with cilantro leaves and a sprinkling of Aleppo pepper, if you like. Serve hot with bread on the side.
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Reviews 3.7
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- Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
From cooking.nytimes.com
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