Homemade Lentil Barley Stew |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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âGreen chilies and fresh ginger add zip to this thick meatless stew. It can be served as is or with a tablespoon of sour cream on top,â suggests Erin Monroe from Oviedo, Florida. Ingredients:
1 medium carrot, chopped |
1 small onion, chopped |
1 celery rib, chopped |
1 teaspoon minced fresh gingerroot |
2 teaspoons olive oil |
1 garlic clove, minced |
1/4 cup dried lentils, rinsed |
1/4 cup medium pearl barley |
1 can (10 ounces) diced tomatoes with mild green chilies |
1 cup water |
1 cup vegetable broth |
1/4 teaspoon ground cumin |
1 tablespoon reduced-sodium soy sauce |
Directions:
1. In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally.
2. Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender. Yield: 2 servings.
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