Barley-Lentil Stew
Ingredients
- 1/4 C. (55 g) butter or oil
- 1 large stalk celery, chopped
- 1 medium onion, chopped
- 1 small carrot, grated or finely chopped
- 8 C. (2 liters) water (or 6 C./1.5 liters water and 2 C./500 ml canned chopped tomatoes)
- 3/4 C. (175 g) barley or brown rice
- 3/4 C. (175 g) dry lentils
- 4-6 bouillon cubes
- 1/2 tsp. rosemary, crushed
- 1/2 tsp. garlic salt
Instructions
- In a large saucepan, saute the celery,onion and carrots in butter. Add the remaining ingredients and simmer 45-60 minutes.
- This is a very flexible recipe. I've sometimes used fennel instead of celery, often more carrots, or even added spinach or other dark, green leafy vegetables.
- This stew tastes even better the second day! The starch from the barley thickens the broth and the flavors blend overnight.
Copyright ciaofromdebbie.com
This recipe is on Page 47 of O Taste & See Some More!
Step-by-Step Instructions
Love love love this. Just had it for lunch today. I always make it with the tomatoes option. Wonderful! My kids eat it up too!
I made a big pot this week which Nathan and I enjoyed. Cooler weather calls for soup and this one is a winner. I too make it with the added tomatoes
Hi Debbie, we have a few mutual friends…one of whom gave your O Taste & See Some More cookbook to me as a gift. I use it a LOT. Just wanted to comment that this soup is my three-year-old son’s absolute favorite. He gobbles it up by the bowl full, sometimes having three servings for one meal!
Now I’m laughing. I thought I had posted on this before, but I didn’t realize this was a different post! So, you have two comments about my son loving this soup…I guess that just shows how much he loves it! 🙂
Jana, I’m so glad to know your son likes it to much! My Good Husband still asks for it often too!