SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 115.1
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 462.5 mg
  • Total Carbs: 19.2 g
  • Dietary Fiber: 5.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Lentil-Barley Stew calories by ingredient
Report Inappropriate Recipe

Lentil-Barley Stew

Submitted by: LILLAPLUM

Introduction

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. 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.
Number of Servings: 12

Ingredients

    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
    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
    cup chopped parsley

Directions

Heat olive oil in a large heavy pot and add carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat,
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.





TAGS:  Vegetarian Meals |

Great Stories from around the Web


Rate This Recipe