Cook1 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.
- 2 -4 tablespoons butter (or margarine)
- 3⁄4 cup chopped celery
- 3⁄4 cup chopped onion
- 1 teaspoon minced garlic
- 6 cups water (or stock)
- 3⁄4 cup lentils
- 28 ounces canned crushed tomatoes
- 1⁄2 cup shredded carrot
- 3⁄4 cup barley
- salt (to taste)
- pepper (to taste)
- 1 teaspoon italian seasoning
- 1⁄4-1⁄2 teaspoon crushed red pepper flakes
- Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
- Add water or stock and lentils.
- Bring to a boil and then simmer for 20 minutes.
- Add tomatoes, barley, carrots and seasonings.
- Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.
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.
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!!!... :)
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.