Barley, lentils, and vegetables stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Barley, pearled, uncooked1/4 cup Lentils, uncooked4 1/2 cups water2 tbsp olive oil (I use extra light tasting extra virgin olive oil)~30 Baby carrots, raw, cut in half3 Small new potatoes, raw, chopped1/4 white onion, chopped1 small jalepeno, diced1 roma tomato, chopped4 cloves of garlic, crushed3/4 green pepper, choppedsalt and pepper, to taste
In a colander with small holes, wash the barley and lentils for a couple of minutes under lukewarm water. Then place them and all of the other ingredients in a large pot. Stir and cover. Bring to a boil, then turn the heat down to med-low or in between med-low and low, whichever keeps the stew simmering the whole time. Simmer for 45 minutes, stirring a few times.
TIPS:
You can leave the seeds out of the jalepeno to make the dish less spicy, or take the jalepeno out of the recipe entirely.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMYMELODY.
TIPS:
You can leave the seeds out of the jalepeno to make the dish less spicy, or take the jalepeno out of the recipe entirely.
Serving Size: makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMYMELODY.
Nutritional Info Amount Per Serving
- Calories: 105.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 2.4 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 4.4 g
- Protein: 3.0 g
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