Gluten-free but still fantastic for everyone, an Italian springtime classic recipe. At any table, these are sure to be a hit!
| Prep Time: | 15 mins |
| Cook Time: | 12 hrs |
| Total Time: | 12 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Reviews
OMG I should have read the reviews first. I think maybe it should only have 1/2 teaspoon black pepper, not 2 teaspoons. I substituted brown rice for the pearled barley and it came out as a mushy mess that taste like black pepper. Super disappointed, how do you recover from too much pepper?
Loved it, but like others made changes based on what I had. I wanted soup so added 3 quarts beef broth. Oregano and thyme, instead of savory. 1/2 tsp of pepper was plenty ! Diced onion and celery instead of dried onion. Added a couple of carrots a a sweet potato diced small.
This turned out delicious! A did a few things differently.. I did this in my Instant Pot. Per the advice of others, I used a fresh yellow onion. I also added extra minced garlic and garlic paste, 2 stalks of celery, 2 carrots, and a medium sized butternut squash, all diced, sautéed with sauté function in olive oil for about 10 minutes. I used fresh Umami mushroom mix for the mushrooms. Instead of barley I used split peas (dietary issues with grains). No pepper until the end, I used about 1.5 tsp. Took exactly 4 hours using the slow cook function, it came out fabulous!! The worst part is there were no leftovers!
What a great recipe, it was a perfect GNO dinner in!
I love it. I didnt have shiitake mushrooms and went with thyme and added a onion instead of dried flakes. But it is delicious definitely a keeper.
Added some chopped baby carrots, cumin, sage and thyme instead of summer savory. Very good hearty vegetarian stew!
Delicious stew. Super easy to throw together & everyone loved it too! Like many of the other reviewers, I also cut the ground black pepper to 1&1/2 tsp & I thought that was PLENTY!
Great flavor! Would make it again but next time I’ll add some water. Didn’t come out soupy.
Was very good, but on my own instinct, I did use about 1/2 teaspoon less pepper and tbh I didn’t know what summer savory was, so I skipped that 🙂 With those adjustments, it still was very good.
I made this in the Instant Pot and it turned out very thick. If I make this again, I’ll reduce the black pepper by half and increase the vegetable stock.
After cooking in the Crock-Pot I put in a bag of frozen mixed vegetables and let sit for 20 minutes. It is exactly what the stew needed and was perfect. I’ll definitely make this again.
Very easy to put together and tastes delicious. I didn’t have the shiitake mushrooms but it was still great. If you cant find summer savory like the first time I did this, try using thyme and sage. I also added a bit of oregano. The second time I made it, I did have the savory and I liked it the same. This is going to become a winter staple for me!
as others said with their opinion of too much pepper i cut it way down & i didnt have the shiitake mushrooms so just used more of the fresh that i had. yes will definitely make it again even tho hubby who is an extreme meat eater added chopped ham to our dishes. i could eat it with or without but definitely will make again! thanx so much!
excellent vegan soup. I did alter the recipe a bit. I used book toy instead of spinach. It was a hit. Very easy.
This is a great recipe for a simple lentil soup. The only think I would change next time is using less vegetable stock than called for. The lentils and barley have such a delicate flavor that I felt was washed away by the bold vegetable stock flavors.
This is a great recipe for a simple lentil soup. The only think I would change next time is using less vegetable stock than called for. The lentils and barley have such a delicate flavor that I felt was washed away by the bold vegetable stock flavors.
Very rich flavor added chopped onion instead of onion flakes only used basil garlic and bay leaves with salt and pepper for seasoning added extra mushrooms and diced summer squash I had will certainly make again
Hubby and Son loved it! I thought it was a little bland, considering all the stuff in it. I used button, baby bella, and fresh shiitake (couldn’t find dried) mushrooms. I will make it again, with some tweaks. It was easy, and they loved it. That makes it a keeper!
I saw another review that it had too much pepper and I completely agree!
Quick and easy to make….very tasty!
This was WONDERFUL, aside from (as others have mentioned) it was far too much pepper for my family. I loved it even with the pepper, but I love spicy stuff in general. I will definitely make it again, with far less pepper. Super easy, way healthy, and vegan!