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:
covered percent of daily need
