Recipe by Ms*Bindy
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.
Top Review by HesterX
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. :)
- 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 See How It's Made
- Heat the oil in a large, heavy pot over medium-low heat.
- Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
- Add the garlic and cook for 2 more minutes.
- Add the cumin and cook for 1 more minute.
- Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
- Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
- Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
- Stir in the parsley and season to taste with salt and pepper.