Mushroom Lentil Barley Stew
Warm, hearty, and packed with wholesome ingredients, this Mushroom Lentil Barley Stew is the ultimate comfort food for chilly days. Bursting with earthy flavors from tender cremini mushrooms, aromatic herbs like thyme and rosemary, and a savory splash of soy sauce, this vegan stew offers a satisfying and nutritious meal in every bite. Protein-rich lentils and chewy pearled barley create a filling base, while sautéed carrots, celery, and onions add a classic depth of flavor. Easy to make in just over an hour, this one-pot recipe is perfect for meal prep or soothing weeknight dinners. Serve it steaming hot, optionally garnished with fresh parsley, for a nourishing bowl of plant-based goodness. Keywords: Mushroom Lentil Barley Stew, vegan stew recipe, one-pot meal, plant-based comfort food, hearty vegetable stew.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 12 ounces button or cremini mushrooms, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 6 cups vegetable stock
- 0.75 cup dried green lentils, rinsed
- 0.5 cup pearled barley, rinsed
- 2 tablespoons soy sauce
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
Sprinkle in the dried thyme, dried rosemary, and add the bay leaf. Stir to combine.
Pour the vegetable stock into the pot and bring to a boil.
Add the rinsed lentils and barley to the pot. Reduce the heat to low, cover, and simmer for 40-45 minutes, or until the lentils and barley are tender.
Stir in the soy sauce, salt, and black pepper. Taste and adjust seasoning as necessary.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 1.3 g | 6% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1123 mg | 49% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 7.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 76 mg | 6% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 934 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
