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    You are in: Home / Recipes / Lentil Barley Stew Recipe
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    Lentil Barley Stew

    Average Rating:

     7 Total Reviews

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    • on July 17, 2011

      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.

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    • on February 05, 2009

      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!!!... :)

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    • on July 29, 2008

      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.

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    • on June 19, 2008

      I'm going to have to try your version with the crushed red pepper, but rather than enter the original as a separate recipe I will just say that I have been making this for years from the same cookbook. The original has rosemary instead. We also use petite diced tomatoes. We have scaled it down some, but I love it, and all my picky friends are excited when I make it, and it's easy to throw together from the pantry/freezer, just needs the time to simmer.

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    • on December 02, 2007

      LOVED this soup, TRUE! So healthy, easy to do! Used red onion and low fat chicken stock for this! Do NOT give this a miss! Hubby likes some soups chunky, some soups pureed, Either way is a terrific soup in how it is made! THANKS!

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    • on November 29, 2007

      We loved this recipe (which is good, because it makes a LOT of food). We used a lot more garlic and replaced half of the tomatoes with Rotel (chopped tomatoes with peppers added). Thanks for sharing this, Pattikay...I think this is going to be a repeated winter meal.

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    • on October 07, 2007

      Pattikay thank you so much for posting this great recipe! I wish I could give you more than 5 stars. I used olive oil instead of butter to saute the celery, onion, and garlic. Picked up concentrated crushed tomatoes but it worked out very well. Also used 4 cups of beef broth and two cups of water. Did not add the red pepper flakes because DH doesnt care for them but they would have been a nice addition. Couldnt find barley so I used quick cooking barley and added it after the lentil mixture had simmered 40 minutes. Served over brown rice and I think whole grain pasta would be very nice too. Wonderful flavors!! Even those who do not care for lentils or barley would enjoy this.

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    Nutritional Facts for Lentil Barley Stew

    Serving Size: 1 (348 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.6
     
    Calories from Fat 45
    17%
    Total Fat 5.0 g
    7%
    Saturated Fat 2.6 g
    13%
    Cholesterol 10.1 mg
    3%
    Sodium 238.1 mg
    9%
    Total Carbohydrate 44.4 g
    14%
    Dietary Fiber 14.6 g
    58%
    Sugars 2.2 g
    9%
    Protein 11.7 g
    23%

    The following items or measurements are not included:

    italian seasoning

    Detailed Nutrition Values About Nutrition Info
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