Red Lentil, Barley & Vegetable Stew

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by | Updated: December 4th, 2016

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 Stew

Red Lentil, Barley & Vegetable Stew

Serves 4-8


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


  1. 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.
  2. Add garlic and sauté for another 1-2 minutes, until fragrant.
  3. 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.
  4. Remove bay leaf and add lemon juice.