Homemade Lentil Barley Stew

You can never have too many side dish recipes, so give Homemade Lentil Barley Stew a try. This recipe makes 2 servings with 297 calories, 12g of protein, and 5g of fat each. For $1.21 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour. It can be enjoyed any time, but it is especially good for Autumn. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. A mixture of canned tomatoes, pearl barley, celery, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. 49 people have tried and liked this recipe. With a spoonacular score of 96%, this dish is tremendous. If you like this recipe, you might also like recipes such as Cumin Lentil Barley Stew, Vegan Lentil Barley Stew, and Mushroom Lentil Barley Stew.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

1 can (10 ounces) diced tomatoes with mild green chilies

1 medium carrot, chopped

1 celery rib, chopped

1/4 cup dried lentils, rinsed

1 teaspoon minced fresh gingerroot

1 garlic clove, minced

1/4 teaspoon ground cumin

1 tablespoon reduced-sodium soy sauce

2 teaspoons olive oil

1 small onion, chopped

1/4 cup medium pearl barley

1 cup vegetable broth

1 cup water

Equipment:

sauce pan

Cooking instruction summary:

Directions In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally. Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender. Yield: 2 servings. Originally published as Lentil Barley Stew in Cooking for 2Winter 2009, p35 Nutritional Facts 1-1/2 cups equals 304 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 1,356 mg sodium, 54 g carbohydrate, 15 g fiber, 11 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender.

2. Add garlic; cook 1 minute longer.

3. Add lentils and barley; cook for 3 minutes, stirring occasionally.

4. Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.

5. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.


Nutrition Information:

Quickview
297k Calories
12g Protein
5g Total Fat
53g Carbs
63% Health Score
Limit These
Calories
297k
15%

Fat
5g
8%

  Saturated Fat
0.75g
5%

Carbohydrates
53g
18%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
972mg
42%

Get Enough Of These
Protein
12g
25%

Vitamin A
5759IU
115%

Fiber
15g
63%

Manganese
1mg
54%

Folate
160µg
40%

Copper
0.56mg
28%

Vitamin B1
0.41mg
28%

Vitamin B6
0.54mg
27%

Iron
4mg
27%

Potassium
944mg
27%

Phosphorus
247mg
25%

Vitamin C
19mg
24%

Magnesium
92mg
23%

Vitamin B3
4mg
21%

Vitamin K
21µg
21%

Selenium
12µg
18%

Vitamin E
2mg
18%

Zinc
2mg
15%

Vitamin B2
0.2mg
12%

Vitamin B5
1mg
12%

Calcium
105mg
11%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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