Lentil Barley Stew Recipes
LENTIL BARLEY STEW
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
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
LENTIL BARLEY STEW
This is a simple, hearty stew adapted from the More with Less Cookbook. The crushed red pepper is my own addition, and of course it's optional if you don't like that sort of thing - but I like it to have a little zip.
Provided by pattikay in L.A.
Categories Stew
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 201.6, Fat 4.9, SaturatedFat 2.6, Cholesterol 10.2, Sodium 237.2, Carbohydrate 35, Fiber 9.3, Sugar 2.2, Protein 7.8
LENTIL BARLEY STEW
You can have your comfort food and nutrition, too, when you stir up Sandy Starks' scrumptious stew. "We love this dish!" she writes from Amherst, New York. "Filled with wholesome barley, it's hearty and satisfying and tastes even better the next day.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 231 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 631mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 6g fiber), Protein 13g protein. Diabetic Exchanges
HOMEMADE LENTIL BARLEY STEW
"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
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.
MUSHROOM LENTIL BARLEY STEW
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
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
BARLEY AND LENTIL SOUP
Provided by Cynthia Paige Ward
Categories Soup/Stew Bean Tomato Vegetable Low Cal High Fiber Lunch Barley Lentil Winter Healthy Bon Appétit North Carolina Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 16
Steps:
- Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
- Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
- Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.
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