Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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 Nutrition

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.
Most Helpful

5 5

Wow! Very good stew. I changed it bit, from vegetarian to a meat stew. Browned the beef and used beef stock instead, but as is this would still be a 5 star rating. Like another reviewer here, I did have to simmer this closer to 2 hours to soften the lentils. Love the cumin/brown sugar/cinnamon twist. I make many different lentil soups, but this is now one of our top 3. :)

Just made this in the pressure cooker, took only 15 minutes to cook! Tried a mouthful and it was too hot, but gooooooood. Waiting impatiently for this to cool, and might top it with some grated cheese. Everything tastes better with cheese!

5 5

My husband really enjoyed this, especially because of the cinnamon! Mahalo!