Lentil Barley Stew

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.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 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

1. Heat the oil in a large, heavy pot over medium-low heat.
2. Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
3. Add the garlic and cook for 2 more minutes.
4. Add the cumin and cook for 1 more minute.
5. Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
6. Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
7. Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
8. Stir in the parsley and season to taste with salt and pepper.