 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Hearty enough for a main course. Perfect for cold winter evenings with some buttered bread. Ingredients:
2 tablespoons olive oil |
1 large sweet onion, diced |
2 celery ribs, diced |
2 large carrots, diced |
2 garlic cloves, minced |
salt |
black pepper |
1 (14 1/2 ounce) can diced tomatoes |
4 cups vegetable broth |
3 1/2 cups water |
1 cup lentils |
1/2 cup pearl barley |
1 bay leaf |
2 tablespoons balsamic vinegar or 2 tablespoons sherry wine vinegar |
Directions:
1. 1. Dice veggies and saute in olive oil in a large pot until onions are translucent.
2. 2. Add a dash of salt and pepper. Stir.
3. 3. Add tomatoes, broth, water, lentils, and barley. Bring to a boil and cook for 10 minute Reduce heat and simmer for about 50 min until lentils and barley are tender.
4. 4 Add either balsamic, sherry, or red wine vinegar to taste. Can also add red or white wine, whatever you have on hand. Experiment with this step. I add whatever acid I have on hand, it always comes out good. This is a very flexible recipe so don't be afraid to add or change veggies. Can also make without barley, just reduce water.
|
|