Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: 6 servings
Description[]
Ingredients[]
- ¼ cup butter (Cooks may feel like experimenting with other fats that contain less saturated fat than butter.)
- 1/3 cup chopped onion
- 2 ½ cups skinned chopped or diced canned tomatoes – don’t pour water off
- 2 cups water
- ½ cup dried lentils
- 1/3 cup whole barley
- ½ teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon rosemary
- 1/3 cup shredded carrots
Directions[]
In large saucepan, melt the butter and sauté the onion til it’s tender. Add celery and cook 5 minutes longer. Add remaining ingredients except carrots. Bring to a boil. Cover and simmer gently for 25 minutes, stirring occasionally. Add carrots and cook 5 minutes longer or until barley and lentils are tender.
External links[]
- Lentil and Mixed Vegetable Stew A similar stew