Meatless Monday Barley and Lentil Stew

Lead Photo – Lentil Stew 140026684     Barley 109042067   Lentils 166923572   Lentil Stew 140026684 Oh for the love of the lentil. In this quest for heathier, I have learned to love the humble lentil. This recipe...

Lead Photo – Lentil Stew

140026684

 

 

Barley

109042067

 

Lentils

166923572

 

Lentil Stew

140026684

Oh for the love of the lentil. In this quest for heathier, I have learned to love the humble lentil. This recipe is an unusual combination of flavors and textures. We just had a rain filled weekend and this stew was a satisfying treat. I was given grief about adding barley as a grain, so I might have to re-create with just the lentil.

Barley –Lentil Stew

Ingredients:

2 large onions, chopped

2 cups carrots, chopped

2 tablespoons olive oil

4 – 5 cloves garlic, chopped

2 ½ teaspoons cumin

4 cups vegetable stock

28 ounce can tomatoes, diced. I prefer and will almost always use fire roasted tomatoes

1 cup lentils, rinsed

1 tablespoon brown sugar

1 cinnamon stick – about three inches – optional but adds some great depth of flavors

½ cup medium pearl barley, uncooked

½ cup parsley, chopped

½ teaspoon salt ( If you are using cans/cartons of stock, omit this and taste before adding any salt)

¼ teaspoon black pepper

Optional – Greek Yogurt for garnish

Directions:

  1. In a Dutch oven, saute the onions and carrots in olive oil for about 8 – 10 minutes until crisp tender.
  2. Add garlic and cumin; cook and stir for about 2 minutes to bloom the seasonings.
  3. Add broth, tomatoes, lentils, brown sugar, and cinnamon stick.
  4. Bring to a boil. Reduce heat; cover and cook for 5 minutes.
  5. Add the barley. Cover and cook for an additional 45 minutes or until lentils and barley are tender, stirring occasionally.
  6. Taste for seasonings. Discard the cinnamon stick.
  7. Garnish with parsley and yogurt if desired.
  8. Reheats and freezes well.
  9. Enjoy!

Tis the season of Soups and Stews. What is your favorite creation?