Google+ Organic Gardens Network™: Lentil Barley Stew

Tuesday, January 4, 2011

Lentil Barley Stew

by Organic Gardens Network

Makes 8 (1.5 cup) Servings


2 tbsp Olive Oil
4 med Carrots, diced
2 med Leeks (with 3" of green left on), diced
2 Celery Stalks, diced
2 med Zucchini, diced
1 lg Onion, diced
2 Garlic Cloves, minced
1 cup Dried Lentils, rinsed
1/2 cup Barley
1 tsp dried Thyme
6-8 cups Chicken or Vegetable broth
2 cups Tomatoes, diced
1 cup fresh Basil Leaves, chopped
1/2 cup fresh Parsley, chopped
Salt & Pepper, to taste

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 of 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 & pepper, and cook 10 more minutes. Stir in parsley and serve.

1 comment:

  1. I made this last night but substituted Quinoa for the Barley. For a finishing touch I garnished my serving with a chopped Avocado. Delish!


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