Total Time
1hr 20mins
Prep 15 mins
Cook 1 hr 5 mins

This is a simple, hearty stew adapted from the More with Less Cookbook. The crushed red pepper is my own addition, and of course it's optional if you don't like that sort of thing - but I like it to have a little zip.

Ingredients Nutrition


  1. Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
  2. Add water or stock and lentils.
  3. Bring to a boil and then simmer for 20 minutes.
  4. Add tomatoes, barley, carrots and seasonings.
  5. Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.


Most Helpful

I used beef stock, and added a chipolte bullion cube (found them at Walmart in the Mexican aisle). Served it over rice pilaf. It was good, hearty and filling.

Mommy2.0 July 17, 2011

Great, hearty filling stew...perfect for a cold winters nite...loved the extra kick &heat of red pepper- I used seeds from my own dehydrated hot peppers and a bit more then suggested...I also added my own other seasonings in during the sauteing stage and more to taste as I went with it...Used all veggie stock & ended up using red split lentils ('cause I wanted to save my whole ones for sprouting) and ended up really pleased with the way they creamed into the texture...the carrot and tomato lent a nice sweetness that balanced the spicy and nutty notes... Thanks pattikay! ->->->Made playing "I Recommend..." and yes I do!!!... :)

free-free February 05, 2009

Terrific! I made this tonight with #209011 and it was a good combination. I used 2 cups of chopped tomatoes from my garden, for half a recipe; and I didn't use celery. Used about 1/16th tsp. of cayenne powder, which was mild, but worked for my tender children.

Blessed*One July 29, 2008

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