Mushroom Barley Lentil Stew

[Guest guest]

Mushroom Barley Lentil Stew

 

1 tablespoon olive oil

2 cups chopped onions - (about 2 small onions)

3 cloves garlic - crushed through a press

1/2 cup chopped celery

1 cup chopped carrot

4 ounces sliced mushrooms - (about 2 cups)

1 cup pearled barley - rinsed under cold water

1 cup lentils - rinsed under cold water

1 (28 oz) can crushed tomatoes with Italian seasoning

2 vegetarian vegetable bouillon cubes

10 cups water (or more)

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried rosemary leaves

Parmesan cheese garnish (optional)

 

In a soup pot, heat oil over medium-high heat. Add

onions and

garlic; brown slightly. Stir in celery, carrot and

mushrooms. Cook until

celery is soft. Stir in barley, lentils, crushed

tomatoes, bouillon cubes and

10 cups water. Add salt, thyme and rosemary. Bring

mixture to a boil; cover

and reduce heat to a simmer. Cook for 1 1/2 hours or

until barley and lentils

are soft. Add more water if soup becomes too thick. To

serve, sprinkle each

portion with 2 tablespoons Parmesan cheese.

 

 

 

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