Lentil Barley Stew

Name: Lentil Barley Stew
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6-8 serving(s)
Ingredients: 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

(8)

Recipe by pattikay in L.A.

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.

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READY IN: 1hr 20mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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