Recipe of the month – Lentil Barley Stew

-by Yasmina Bona

Not only is this delicious lentil barley stew a healthy and hearty meal full of essential nutrients that’s easy to prepare, but because lentils cook so much faster than other legumes, you can start this dish late in the afternoon and still be ready for dinner.

Ingredients:

  • 2 tablespoon olive oil
  • 4 medium carrot diced
  • 2 medium leeks (with 3″ green left on)
  • 2 celery stalks, diced
  • 2 medium zucchini diced
  • 1 large onion diced
  • 2 garlic cloves minced
  • 1 cup dried lentils, rinsed
  • 1/2 cup barley
  • 1 teaspoon dried thyme
  • 6-8 cups chicken broth
  • 2 cups diced tomatoes
  • 1 cup chopped fresh basil leaves
  • 1/2 cup chopped parsley
  • Salt and pepper to taste

Method:

  1. Heat olive oil in large heavy pot and add carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat, stirring occasionally for 10 min.
  2. Add lentils, barley, thyme and 6 cups broth. Bring to boil and reduce to simmer. Cook uncovered for 30 min stirring often.
  3. Add remaining 2 cups of broth if needed if dry. Add tomatoes, basil, salt and pepper and cook 10 minutes more. Stir in parsley and serve