Barley Lentil Stew Recipes

LENTIL BARLEY STEW

Steps:

• Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
• Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
• Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
• Remove from heat. Stir in arugula and season with salt to serve.

MUSHROOM LENTIL BARLEY STEW

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.

VEGETABLE BARLEY STEW WITH LENTILS

Steps:

• Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the onion and carrots. Saute, stirring constantly, for 3 minutes. Stir in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for about 20 minutes, until the lentils are tender. Add the V8 juice, zucchini, peppers, celery, and tomato to the pot. Cook over low heat until the vegetables are tender, about 10 minutes. Pour in the barley and its cooking liquid. Stir in the mushrooms, garlic, and soy sauce. Cook for 10 minutes more to thicken the stew. Garnish with the chopped parsley.

LENTIL BARLEY STEW

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.

LENTIL BARLEY STEW

Steps:

• In a large saucepan, saute celery and onion in butter until tender. Add the V8 juice, tomatoes, water, lentils, barley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. , Add carrot; cook 10 minutes longer or until barley and lentils are tender. If desired, stir in additional water for a thinner stew. Sprinkle with cheese.

HOMEMADE LENTIL BARLEY STEW

Steps:

• In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally., Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.

LENTIL BARLEY STEW

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.

LENTIL AND BARLEY STEW

Steps:

• Heat butter and olive oil in a large pot. Saute onions, garlic, carrots, and pepper flakes until onions are translucent. Add mushrooms and continue saute until mushrooms are how you like them. Add vegetable stock and lentils. Bring to boil then reduce to simmer for 20 minutes. Add tomatoes, barley, and seasoning. Bring to light boil and reduce again to simmer for another 60 minutes. Add salt and pepper to taste.

LENTIL BARLEY SOUP {VEGAN}

Steps:

• In a dutch oven or large pan, heat the olive oil over a medium heat.
• Add the onion, celery, carrots, and garlic.
• Stir, cover, and cook gently until tender (about 5 minutes).
• Add the stock, tomatoes (undrained), lentils, barley, rosemary, oregano, and black pepper.
• Bring to the boil, then reduce the heat. Cover and simmer for 55 minutes.
• Season with salt and black pepper if necessary.
• Serve with French bread.