Lentil Barley Stew Recipe
Lentil Barley Stew
Serves 4 to 6
The combo of lentils and barley make this cozy soup a hearty, protein-rich, meatless meal. It freezes well, so make extra to have for a night when you don't have time to cook.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 small yellow onions, diced
- 2 large carrots, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 cup dried lentils, picked through, rinsed, and drained
- 4 cups vegetable broth
- 1 (28 ounce) can diced tomatoes
- 1 tablespoon brown sugar
- 1 cinnamon stick
- 1/2 cup dry barley, dry
- 1/2 cup fresh flat-leaf parsley leaves, chopped
- Kosher salt, to taste
- Pepper, to taste
Directions:
- Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and carrots. Cook until translucent and fragrant, about 3 minutes.
- Stir in garlic and cumin. Add lentils, broth, tomatoes, brown sugar, and cinnamon stick. Bring to boil.
- Reduce heat to low and add barley. Simmer 60 minutes or until barley and lentils are tender.
- Stir in parsley. Add salt and pepper, to taste.
Nutrition:
Amount Per Serving (based on 6 servings)Calories: 300
Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 250 mg
Carbohydrates: 53 g
Fiber: 15 g
Sugar: 12 g
Protein: 12 g
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Ratings and Reviews
“I made this and loved it. had leftovers and froze them. my pal wanted to add sausage which was good but not needed at all. ”