rants & recipes

Hearty Barley Lentil Tomato Stew

Posted by trktos on 14-December-2008

Ingredients:

  • 1 onion
  • 3+ cloves garlic
  • 1 1/2 carrots
  • 2 medium potatoes
  • 2 Chinese eggplants
  • 1 stalk celery
  • 8 ounces mushrooms
  • 1 zucchini
  • 28 ounce can pear strip tomatoes
  • ~ 1 tbsp Better Than Bullion Vegetable Bouillon
  • ~ 2 tsp marmite
  • salt, pepper to taste
  • 1/4 cup whole wheat flour
  • dash nutritional yeast
  • dried parsley
  • 1 cup barley
  • 1 – 1 1/2 cup lentils
  • dash oregano
  • water
  • olive oil
  • 2 Rapunzel vegetable cubes

Instructions:

  1. Rinse and soak barley and lentils about 6 hours before cooking.
  2. Wash, dice all other vegetables, chop up tomatoes.
  3. Add grains, vegetables,  tomatoes and olive oil to pot, nearly cover with water.
  4. Bring to a boil, turn down to simmer and add salt, pepper, marmite, bouillons.
  5. Simmer for about 20 minutes.
  6. Make thick paste from flour, yeast, parsley, oregano and a little water. Stir into soup/stew, cook until thickened.
  7. Stir this stew occasionally … more often if you’re making this fairly thick – barley will try to stick to the pot bottom!
  8. Cook for another 10 minutes or until the lentils and barley are done to taste.
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