Ingredients
-
2 - 4
-
3/4
-
3/4
-
1
-
6
-
3/4
-
28
-
1/2
-
3/4
-
-
-
-
-
-
Directions
Lentil Barley Stew, This is a simple, hearty stew adapted from the More with Less Cookbook. The crushed red pepper is my own addition, and of course it’s optional if you don’t like that sort of thing – but I like it to have a little zip., Husband made this and added red bell peppers, sliced carrots instead of shredded, and accidentally cooked the ever loving hell out of it at way too high a temperature. But then he added more broth and scraped it all up and it turned out AMAZING! Such great flavor and hearty consistency, you almost forget that there’s no meat in it! Will definitely make again :, used beef stock, and added a chipolte bullion cube found them at Walmart in the Mexican aisle. Served it over rice pilaf. It was good, hearty and filling.
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Steps
|
1
Done
|
Saute Celery, Garlic and Onion in Butter in a Large Pan use a 5-Qt Dutch Oven. |
|
2
Done
|
Add Water or Stock and Lentils. |
|
3
Done
|
Bring to a Boil and Then Simmer For 20 Minutes. |
|
4
Done
|
Add Tomatoes, Barley, Carrots and Seasonings. |
|
5
Done
|
Simmer For 45-60 Minutes, Till Barley and Lentils Are Tender, Adding More Stock If Necessary. |
