They say too many cooks spoil the stew, so kick the chatterboxes out of the kitchen and start cooking solo. In this stew, the sweet, nutty flavors of hearty, good-for-you grains are enhanced by sautéed vegetables and zesty herbs and spices. This vegetarian recipe gives you a big batch of warming stew, so freeze leftovers for days when you need a lunch or quick dinner.
Red Lentil, Barley & Vegetable Stew
2 cups Bob’s Red Mill Red Lentils
½ cup Bob’s Red Mill Pearl Barley
1 ½ cups diced onion (about 1 large)
1 cup diced carrot (about 2)
½ cup diced celery (about 2 stalks)
¼ cup chopped cilantro
1 ½ tsp. ground cumin
1 tsp. dried parsley
½ tsp. minced garlic (about 1 clove)
1 bay leaf
8 cups vegetable broth
2 Tbsp. oil
2 Tbsp. lemon juice
- In a large pot over medium heat, heat oil and add diced onion, carrot and celery. Sauté for 7-10 minutes or until veggies are soft and starting to caramelize.
- Add garlic and sauté for another 1-2 minutes, until fragrant.
- Add lentils, barley, cilantro, cumin, parsley, bay leaf and vegetable broth. Bring to a boil, cover and reduce heat to simmer. Cook for about 60 minutes, until barley is soft.
- Remove bay leaf and add lemon juice.