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.
- 29.58 ml olive oil
- 236.59 ml onion, coarsely chopped
- 473.18 ml carrots, diced or sliced
- 14.79 ml garlic, minced
- 9.85 ml ground cumin
- 236.59 ml dried lentils, rinsed
- 946.36 ml vegetable broth
- 793.78 g plum tomatoes, chopped with their juices
- 14.79 ml brown sugar
- 1 cinnamon stick (about 3 inches long)
- 118.29 ml pearl barley, rinsed
- 118.29 ml flat leaf parsley, chopped
- salt and pepper, to taste
- 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.
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!
My husband really enjoyed this, especially because of the cinnamon! Mahalo!