About this recipe:A super-easy, vegan-friendly stew, which is made in a slow cooker. Button mushrooms, shiitake mushrooms, barley, lentils and herbs grace this stew. It's thick, hearty and totally delicious.
2 litres vegetable stock
200g sliced fresh button mushrooms
30g dried shiitake mushrooms, torn into pieces
150g uncooked pearl barley
150g dry lentils
4 tablespoons dried onion flakes
2 teaspoons finely chopped garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste
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Method Prep:15min › Cook:4hr › Ready in:4hr15min
In a slow cooker, mix the stock, 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.
Summer savory can be purchased in speciality stores or online. If unavailable, use dried thyme instead.
Really tasty, but the cooking time is way too long for the amount of liquid called for. 9 hours on low gave me lentil and mushroom stuffing rather than a stew! Even so, I'll definitely make it again, even if I tweak the recipe some. - 28 Mar 2011