Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Recipe of the Day
Yellow Split Pea, Turkey Bacon, and Root Vegetable Soup
This healthy, hearty soup freezes very well so not to worry if there are leftovers.
Home 
Recipes
Yield: 6 servings. 1-1/2 cups per serving.
Recipes
Lentil Barley Stew
| Nutrition Information | |
| Calories: | 258 |
| Total Fat: | 3g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 125mg |
| Carbohydrates: | 43g |
| Dietary Fiber: | 5g |
| Sugars: | 3g |
| Protein: | 16g |
| Vitamin A: | 4000iu (80%) |
| Vitamin C: | 21mg (35%) |
| Calcium: | 60mg (6%) |
| Iron: | 5.4mg (30%) |
2 teaspoons olive oil
1 cup chopped onion
2 tablespoons minced garlic
1 cup frozen carrots and peas
1 teaspoon each: oregano, cumin,
1/2 teaspoon each: red pepper flakes, black pepper
1 cup red lentils, dry
1/2 cup pearled barley
3 cups water
3 cups chicken broth
6 ounce can tomato paste
Place a large pot on medium high. Saute the onion and garlic in the olive oil until golden brown, about 3 minutes.
Add the rest of the ingredients and bring to a boil. Reduce heat to very low; cover and simmer until lentils and barley are tender- about 45-50 minutes. Stir occasionally.
Adjust consistency with more broth if needed; it should be a thick stew.
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!