Firstly, I want to apologise for the horrible photos! Nothing looks nice when photographed in the crock pot, and I was so hungry that I started eating before remembering to take a photo.

This is one of my favourite slow cooker recipes that I’ve made so far. It’s very hearty and almost ‘meaty’ tasting. I slow cooked this on low for almost 12 hours because my husband was running late for dinner. Ideally 10 hours would have been better as it started to stick to the bottom after that, but I didn’t want to add any more liquid as I liked the consistency. I served the stew over basmati rice cooked with a bit of vegetable bouillon powder in the cooking liquid to give it a nice flavour. I have heaps leftover for lunches this week – yay!

This recipe is from

Slow Cooked Lentil, Barley and Mushroom Stew
Serves 8
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  1. 2 litres vegetable stock
  2. 200g sliced fresh button mushrooms (I used 250g sliced white mushrooms)
  3. 30g dried shiitake mushrooms, torn into pieces (I used 50g)
  4. 150g uncooked pearl barley
  5. 150g dry lentils (I used Puy Lentils)
  6. 4 tablespoons dried onion flakes (I didn’t have this so diced a small red onion)
  7. 2 teaspoons finely chopped garlic
  8. 2 teaspoons dried summer savory (I used Thyme instead)
  9. 3 bay leaves
  10. 1 teaspoon dried basil
  11. 2 teaspoons ground black pepper
  12. salt to taste (I found this wasn’t needed at all thanks to the vegetable stock)
  1. In a slow cooker, mix the stock, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper and salt.
  2. Cover and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Adapted from All Recipes
Adapted from All Recipes
The Pescetonian
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