LENTIL BARLEY STEW
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.
Provided by pattikay in L.A.
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 201.6, Fat 4.9, SaturatedFat 2.6, Cholesterol 10.2, Sodium 237.2, Carbohydrate 35, Fiber 9.3, Sugar 2.2, Protein 7.8
LENTIL STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
- Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful.
MUSHROOM LENTIL BARLEY STEW
This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
Provided by diggergirl
Categories Soups, Stews and Chili Recipes Stews
Time 12h15m
Yield 8
Number Of Ingredients 12
Steps:
- In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
- Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.
Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g
LENTIL STEW
This hearty stew is a favorite with our family, along with a basket of homemade breadsticks. Since lentils don't require the long soaking time that dried beans do, you can begin making this dish just an hour before supper-not the night before!-Carol Wolfer, Lebanon, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the lentils, water and bouillon to a boil. Reduce heat; simmer, uncovered, for 20 minutes. , Stir in the remaining ingredients. Return to a boil; reduce heat and simmer 20-30 minutes longer or until lentils and vegetables are tender.
Nutrition Facts : Calories 200 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 628mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 11g fiber), Protein 17g protein.
MUSHROOM LENTIL BARLEY STEW
Adapted from a recipe at allrecipes.com. This is vegan if vegetable broth is used and the cheese is omitted. You can also add cubes of stew beef (brown it first in a skillet) if you like.
Provided by DrGaellon
Categories Stew
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Combine everything except optional ingredients in slow cooker. Cook on high 4-6 hours or low 8-12 hours. If using spinach and/or tomatoes, add 2 hours before serving. If using lemon juice and/or parmesan cheese, add just before serving.
Nutrition Facts : Calories 213.7, Fat 0.7, SaturatedFat 0.1, Sodium 23.3, Carbohydrate 42.2, Fiber 11.3, Sugar 2.8, Protein 8.9
LENTIL BARLEY STEW
My husband's favorite. The cinnamon gives this stew a different twist. It will thicken as it sits, so I make it a little soupy to begin with and serve with some crusty bread to soak up the juices.
Provided by MsBindy
Categories Stew
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil in a large, heavy pot over medium-low heat.
- Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
- Add the garlic and cook for 2 more minutes.
- Add the cumin and cook for 1 more minute.
- Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
- Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
- Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
- Stir in the parsley and season to taste with salt and pepper.
Nutrition Facts : Calories 276.8, Fat 5.6, SaturatedFat 0.8, Sodium 41.4, Carbohydrate 46.9, Fiber 15.6, Sugar 9.4, Protein 12
SPICY LENTIL & CHICKPEA STEW
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.
Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
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