Lentil, Barley, Mushroom Stew

• 1 sweet potato, cubed
• 1 tablespoon olive oil
• salt and pepper
• 1/4 cup green lentil, washed and picked over
• 1/4 cup uncooked barley
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• 14 cremini mushrooms
• 1/2 medium yellow onion, chopped
• 1/4 cup carrot, chopped
• 1 stalk celery, chopped
• 3 garlic cloves, minced
• 2 1/2 cups low sodium vegetable broth
• 1/4 cup red wine
• 1 tablespoon tomato paste
• 1 tablespoon soy sauce
• 1/2 teaspoon smoked paprika
• 1/4 cup chopped fresh parsley

1. Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet.
2. Bake at 400 deg for 30 minutes.
3. Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.).
4. Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, lentils, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving.
5. Divide into 2 oven safe bowls and top with the sweet potatoes.
6. Bake at 350 deg. for 30 minutes.
7. Serve with biscuits or bread.

sweet potato, olive oil, salt, green lentil, barley, salt, olive oil, mushrooms, yellow onion, carrot, celery, garlic, vegetable broth, red wine, tomato paste, soy sauce, paprika, parsley

Taken from www.food.com/recipe/lentil-barley-mushroom-stew-520933 (may not work)