Makes 6 servings
10 oz leftover cooked pork roast or about 16 oz uncooked pork loin
1/2 cup lentils
1/2 cup pearl barley or 1/2 cup quick cooking barley
4-6 oz sliced mushrooms
2 tsp fresh minced garlic
4 cups water
4 tsp chicken bouillon granules or 2 tsp shirley j chicken bouillon or 4 cups chicken broth/stock (no water if using broth)
1 Tbsp dried onion or 2 Tbsp freeze dried onion
1 bay leaf
1/2 tsp dried basil
1/2 tsp ground thyme
Salt and pepper to taste
ย
1. ย Place roast in slow cooker (no need to cut it up, it will be shreddable at the end)
2. ย Add in lentils, pearl barley (if using quick cooking barley, add in the last 45 minutes), mushrooms, garlic, water, bouillon, onion, bay leaf, basil and thyme.
3. ย Cover and cook on LOW for about 5-6 hours or on HIGH for about 3-4 hours.
4. ย Remove pork and shred. ย Salt and pepper to taste and serve.
Review:
Delicious!
I was surprised that it was as good as it was.
It was very hearty will the barley and lentils. ย The pork was super duper tender. ย I had leftover roast and it worked out perfectly. ย My husband slurped his bowl down and so did my kids, barley and all. ย Score one point for mom.
I would add more mushrooms next time since they shrink down so much. ย (I added 4 oz)
If you wanted a more brothy soup you could add in more broth. ย As is, it’s chock full of goodness and is more stew-like.
4 stars.
Chock full ๐
This was absolutely delicious! I can't resist changing any recipe I make, so I also added 1 chopped onion, some worcestershire, and balsamic vinegar, and doubled the mushrooms and lentils. SUCH an amazing autumn stew.