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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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My husband's favorite. The cinnamon gives this stew a different twist. It will thicken as it sits, so I make it a little soupy to begin with and serve with some crusty bread to soak up the juices. Ingredients:
2 tablespoons olive oil |
1 cup onion, coarsely chopped |
2 cups carrots, diced or sliced |
1 tablespoon garlic, minced |
2 teaspoons ground cumin |
1 cup dried lentils, rinsed |
4 cups vegetable broth |
28 ounces plum tomatoes, chopped with their juices |
1 tablespoon brown sugar |
1 cinnamon stick (about 3 inches long) |
1/2 cup pearl barley, rinsed |
1/2 cup flat leaf parsley, chopped |
salt and pepper, to taste |
Directions:
1. Heat the oil in a large, heavy pot over medium-low heat.
2. Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
3. Add the garlic and cook for 2 more minutes.
4. Add the cumin and cook for 1 more minute.
5. Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
6. Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
7. Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
8. Stir in the parsley and season to taste with salt and pepper.
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