Barley, lentils, and vegetables stew

Barley, lentils, and vegetables stew
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Barley, lentils, and vegetables stew calories by ingredient


Introduction

This is my husbands creation, with some of my alterations. Enjoy this very healthy meal! The picture is of the leftovers in this meal, in a tupperware container. This is my husbands creation, with some of my alterations. Enjoy this very healthy meal! The picture is of the leftovers in this meal, in a tupperware container.
Number of Servings: 8

Ingredients

    1 cup Barley, pearled, uncooked
    1/4 cup Lentils, uncooked
    4 1/2 cups water
    2 tbsp olive oil (I use extra light tasting extra virgin olive oil)
    ~30 Baby carrots, raw, cut in half
    3 Small new potatoes, raw, chopped
    1/4 white onion, chopped
    1 small jalepeno, diced
    1 roma tomato, chopped
    4 cloves of garlic, crushed
    3/4 green pepper, chopped
    salt and pepper, to taste

Directions

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.