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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (461g) Recipe makes 6 servings The following items or measurements are not included below: 1 teaspoon italian seasoning |
||
| Calories 248 | ||
| Calories from Fat 44 | (17%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 2.6g | 13% | |
| Monounsaturated Fat 1.1g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 336mg | 14% | |
| Potassium 755mg | 21% | |
| Total Carbohydrate 43.0g | 14% | |
| Dietary Fiber 13.9g | 55% | |
| Sugars 7.1g | ||
| Protein 10.5g | 21% | |
Lentil Barley Stew
By: pattikay in L.A.
Jan 23, 2007
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.
SERVES 6 -8
Ingredients
- 2-4 tablespoons butter (or margarine)
- 3/4 cup chopped celery
- 3/4 cup chopped onion
- 1 teaspoon minced garlic
- 6 cups water (or stock)
- 3/4 cup lentils
- 28 ounces canned crushed tomatoes
- 1/2 cup shredded carrot
- 3/4 cup barley
- salt (to taste)
- pepper (to taste)
- 1 teaspoon italian seasoning
- 1/4-1/2 teaspoon crushed red pepper flakes
Directions
1
Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).2
Add water or stock and lentils.3
Bring to a boil and then simmer for 20 minutes.4
Add tomatoes, barley, carrots and seasonings.5
Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.
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More recipes like this one:
Quick Lentil Italian Tomato Soup
Mushroom Lentil Soup (Crock Pot)
Browse similar recipes by category
- Course > Soups
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Beans > Lentils
- Preparation > Time to Make > < 4 hours
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Blessed*One
On Jul 29, 2008
Terrific! I made this tonight with #209011 and it was a good combination. I used 2 cups of chopped tomatoes from my garden, for half a recipe; and I didn't use celery. Used about 1/16th tsp. of cayenne powder, which was mild, but worked for my tender children.
From: Chelle B
On Jun 19, 2008
I'm going to have to try your version with the crushed red pepper, but rather than enter the original as a separate recipe I will just say that I have been making this for years from the same cookbook. The original has rosemary instead. We also use petite diced tomatoes. We have scaled it down some, but I love it, and all my picky friends are excited when I make it, and it's easy to throw together from the pantry/freezer, just needs the time to simmer.
From: mickeydownunder
On Dec 2, 2007
LOVED this soup, TRUE! So healthy, easy to do! Used red onion and low fat chicken stock for this! Do NOT give this a miss! Hubby likes some soups chunky, some soups pureed, Either way is a terrific soup in how it is made! THANKS!
From: Aunt Cookie
On Nov 29, 2007
We loved this recipe (which is good, because it makes a LOT of food). We used a lot more garlic and replaced half of the tomatoes with Rotel (chopped tomatoes with peppers added). Thanks for sharing this, Pattikay...I think this is going to be a repeated winter meal.
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