Rosie Daleys Vegetable Barley Stew With Lentils Recipes

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HOMEMADE LENTIL BARLEY STEW



Homemade Lentil Barley Stew image

"Green chilies and fresh ginger add zip to this thick meatless stew. It can be served as is or with a tablespoon of sour cream on top," suggests Erin Monroe from Oviedo, Florida.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13

1 medium carrot, chopped
1 small onion, chopped
1 celery rib, chopped
1 teaspoon minced fresh gingerroot
2 teaspoons olive oil
1 garlic clove, minced
1/4 cup dried lentils, rinsed
1/4 cup medium pearl barley
1 can (10 ounces) diced tomatoes with mild green chilies
1 cup water
1 cup vegetable broth
1/4 teaspoon ground cumin
1 tablespoon reduced-sodium soy sauce

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.

Nutrition Facts : Calories 304 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 1356mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 15g fiber), Protein 11g protein.

BARLEY LENTIL SOUP



Barley Lentil Soup image

Canadian Living recently featured a an article promoting recipes rich in grains. This soup looked so comforting and satisfying, I knew that as autumn arrived it would be the perfect meal. Submitted for 'Zaar World Tour.

Provided by justcallmetoni

Categories     Grains

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1 onion, coarsely chopped
2 garlic cloves, minced
1 large carrot, chopped
1 stalk celery, chopped
1 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
salt
4 cups vegetable stock
2 cups water
1 cup brown lentils or 1 cup green lentil
1/4 cup barley
1/4 cup fresh parsley, chopped
1/4 cup nonfat plain yogurt (optional) or 1/4 cup low-fat plain yogurt (optional)
1 tablespoon fresh parsley, minced (optional)

Steps:

  • In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
  • Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
  • Stir in chopped parsley before serving.
  • To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

LENTIL BARLEY STEW



Lentil Barley Stew image

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

2 tablespoons olive oil
1 cup onion, coarsely chopped
2 cups carrots, diced or sliced
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 cup dried lentils, rinsed
4 cups vegetable broth
28 ounces plum tomatoes, chopped with their juices
1 tablespoon brown sugar
1 cinnamon stick (about 3 inches long)
1/2 cup pearl barley, rinsed
1/2 cup flat leaf parsley, chopped
salt and pepper, to taste

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

MUSHROOM LENTIL BARLEY STEW



Mushroom Lentil Barley Stew image

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

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

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

VEGETABLE BARLEY STEW WITH LENTILS



Vegetable Barley Stew With Lentils image

This is from a cookbook called In The Kitchen With Rosie by Rosie Daley, who was Oprah's chef in one of her skinny incarnations. I have only modified it slightly. I make this every time a pregnant friend is about to deliver so she has something healthy in the freezer for lunch that she can prepare with one hand. It has all the 'good stuff' in it you just don't get from take-away meals or meals my husband would choose to cook for me. You can double the spices for more kick if you like (I usually do.)

Provided by Andi Oz

Categories     Lunch/Snacks

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 22

1 cup pearl barley
6 cups vegetable stock (low salt)
light vegetable oil cooking spray
1 cup onion, chopped (1 medium onion)
1 1/2 cups chopped carrots (2-3 carrots)
1 cup dried lentils
1 bay leaf
1/2 teaspoon fresh ginger, grated
1 tablespoon dried basil
1 tablespoon dried thyme
1 tablespoon dried oregano
3 cups low-sodium V8 vegetable juice
1 cup zucchini, chopped (1 small zucchini)
1 cup red bell pepper, chopped (1 medium pepper)
1 tablespoon jalapeno pepper, chopped (1 small pepper)
1 cup celery, chopped (2 medium stalks)
1 (14 1/2 ounce) can fire roasted chopped tomatoes (undrained)
2 cups mushrooms, chopped
6 garlic cloves, peeled and minced
2 tablespoons reduced sodium soy sauce
1/2 cup fresh parsley, chopped
Tabasco sauce or hot sauce

Steps:

  • Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside.
  • Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes.
  • Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender.
  • Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes.
  • Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like.
  • Remove from heat and let cool.
  • When cool, divide among 6 freezer-safe containers and freeze.
  • To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave.

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