Lentil-Barley StewSubmitted by: LILLAPLUM
IntroductionDelicious! Sometimes I use 1 cup fire roasted tomatoes and 1 cup of regular diced tomatoes for a little kick. Makes 12 1 cup servings. Delicious! Sometimes I use 1 cup fire roasted tomatoes and 1 cup of regular diced tomatoes for a little kick. Makes 12 1 cup servings.
2 Tbsp. olive oil
4 medium carrots, diced
2 medium leeks (with 3 inches of green left on), diced
2 celery stalks, diced
2 medium zucchini, diced
1 large onion, diced
2 cloves garlic, minced
1 cup dried lentils, rinsed
½ cup barley, rinsed
1 tsp. dried thyme
6-8 cups chicken or vegetable broth
2 cups diced tomatoes
1 cup chopped fresh basil leaves
salt and pepper to taste
½ cup chopped parsley
stirring occasionally, for about 10 minutes until vegetables have softened.
Add lentils, barley, thyme, and 6 cups broth. Bring to a boil and reduce heat to a simmer. Cook uncovered about 30
minutes, stirring often. Add remaining 2 cups of broth as needed if dry. Add tomatoes, basil, salt and pepper to taste
and cook 10 more minutes. Stir in parsley and serve.
Number of Servings: 12
Recipe submitted by SparkPeople user EUMENIDES_K.