* CP Mushroom-Barley-Lentil Casserole *
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| Thu, 09-16-2004 - 8:56am |
* Crockpot Mushroom, Barley, Lentil Casserole * - phase 2
5 c water
3 vegetable bouillon cubes
8 oz sliced fresh mushrooms
1 c uncooked pearl barley
1 c lentils, dried
1 c carrot, chopped
3/4 c onion, chopped
1/2 c green pepper, chopped
1/2 tsp thyme
1/2 tsp freshly ground black pepper
1 bay leaf
1 c low fat sharp cheddar cheese, shredded & divided
salt (at least a teaspoon)
3 tbsp unsalted sunflower seeds
Mix water & bouillon in a pot. Bring to a boil, stirring till cubes dissolve. Pour into a 5 qt crockpot. Stir in mushrooms & next 8 ingredients. Cook on LOW 6 hrs until barley is tender & water is absorbed. Discard bay leaf. Stir in 1/2 cup cheese. Spoon mixture into bowls & sprinkle with remaining cheese & seeds. Makes 9 (1 cup) servings or 6 (1-1/2 cup) servings.
*** I've used soy cheese (still good), once added browned ground turkey - good. If you want to make this really nice, when it's down scoop it into pretty baking dish THEN add the cheese & sunflower seeds.
I like to serve with roasted broccoli or broccolini steamed then sauted in olive oil. Also LOVE serving leftovers warmed and on top of my spinach salad! This freezes well!


bumping up for new friends - my friend just made this and LOVES is!
Susan :)
would it be ok to boil and disolve the vegetable cubes the night before so you could just throw it all in the CP in the morning?
Oh yes, or buy canned! :)
Susan :)