Vegan Lentil Barley Stew
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty stew of lentils and barley with mushrooms, peppers, and root vegetables simmered in red wine and broth with herbs. Earthy and satisfying for a vegetarian main course.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1/2 cup brown lentils (soaked overnight and rinsed*)
- 1/2 cup barley (soaked overnight and rinsed*)
- 8 ounces sliced crimini mushrooms (could also use portobello)
- 1 green bell pepper or celery (diced)
- 3 carrots (peeled and chopped)
- 1 yellow onion (diced)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil
- 2 cups or 15 ounce can diced tomatoes with liquid
- 5 cups vegetable broth
- 1/2 cup full bodied red wine**
- 1 tablespoon vegan Worcestershire
- 2 bay leaves
- 1/2 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1/2 teaspoon oregano
- salt & pepper to taste
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 873mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 784mg
- Calcium
- 67mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 873MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.