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Lentil Barley Stew

Yield: 6 servings. 1-1/2 cups per serving.



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.