Fresh Living
Tuesday, June 18 2013, 08:31 AM MDT
Barley Mushroom Lentil Soup
Karen makes healthy lentil soup perfect for eating before trick-or-treating.

Barley Mushroom Lentil Soup

As Aired On October 30, 2012
Makes 8-10 servings (you can easily halve this recipe)


5 beef or vegetable bouillon cubes
9 cups water
4 cups sliced mushrooms
3/4 cup uncooked pearl barley
3/4 cup dried lentils
1/4 cup dried onion flakes (or about 3/4 cup finely diced fresh onion)
3 bay leaves
3 garlic cloves, minced
1 tsp dried thyme
1/4 tsp dried sage
1 tsp dried basil
1/2 tsp pepper
Salt, to taste

1.  In the slow cooker, add the bouillon, water, mushrooms, barley, lentils, onion, bay leaves, garlic, thyme, sage and basil.
2.  Cover and cook on LOW for 5-7 hours, until barley and lentils are tender.
3.  Stir in salt and pepper.  Add in additional thyme, sage and basil, if needed.  
4.  Remove bay leaves and serve.

*if you want, you can easily add beef stew meat to this recipe and make it a beef and barley stew.

(Copyright 2012 Sinclair Broadcasting Group.) Barley Mushroom Lentil Soup

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