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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 9 |
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This stew is the perfect recipe to make on a cool winter day with a slice of homemade bread. It is so flavorful with a lot of seasoning.—Hazel Bowman, Mechanicsville, Virginia Ingredients:
2 large onions, chopped |
2 cups chopped carrots |
2 tablespoons olive oil |
1 tablespoon minced garlic |
2 teaspoons ground cumin |
4 cups reduced-sodium chicken broth |
1 can (28 ounces) diced tomatoes, undrained |
1 cup lentils, rinsed |
1 tablespoon brown sugar |
1 cinnamon stick (3 inches) |
1/2 cup uncooked medium pearl barley |
1/2 cup minced fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon pepper |
9 tablespoons fat-free plain yogurt |
Directions:
1. In a nonstick skillet, saute the onions and carrots in oil for 8 minutes or until crisp-tender. Add garlic and cumin; cook and stir for 1 minute longer. Add the broth, tomatoes, lentils, brown sugar and cinnamon stick. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Add the barley. Cover and cook for 45 minutes or until lentils and barley are tender, stirring occasionally.
2. Add the parsley, salt and pepper. Discard cinnamon stick. Serve in bowls with a dollop of yogurt. Yield: 9 servings.
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