1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (260g) Recipe makes 6 servings The following items or measurements are not included below: vegetable broth
Calories 276
Calories from Fat 50		(18%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 0.8g	4%
	Monounsaturated Fat 3.6g
	Polyunsaturated Fat 1.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 41mg		1%
Potassium 877mg		25%
Total Carbohydrate 46.9g		15%
	Dietary Fiber 15.6g	62%
	Sugars 9.4g
Protein 12.0g		24%
detailed view... how is this calculated?

people who like this recipe also like:

Apple Pineapple Crisp No Sugar No Flour

By: ladypit

Ww Cumin-Scented Oven Fries

By: TeresaS

Spaghetti With Herb Sauce

By: Kumquat the Cat's friend

Espresso Cake

By: love4culinary

Oven Fried Chicken II

By: HELEN PEAGRAM

Lentil Barley Stew

Recipe #116045 | 1¼ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Apr 10, 2005

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.

SERVES 6 (change servings and units)

Ingredients

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

Directions

1
Heat the oil in a large, heavy pot over medium-low heat.
2
Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
3
Add the garlic and cook for 2 more minutes.
4
Add the cumin and cook for 1 more minute.
5
Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
6
Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
7
Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
8
Stir in the parsley and season to taste with salt and pepper.

Questions about this recipe?

Browse similar recipes by category

Course > Main Dish > Stews
Main Ingredient > Pasta, Rice & Grains > Grains
Main Ingredient > Beans > Lentils
Preparation > Time to Make > < 4 hours
Preparation > Inexpensive
Dietary > Vegetarian > Vegan

Featured Reviews for This Recipe

From: HesterX

On May 4, 2009

Wow! Very good stew. I changed it bit, from vegetarian to a meat stew. Browned the beef and used beef stock instead, but as is this would still be a 5 star rating. Like another reviewer here, I did have to simmer this closer to 2 hours to soften the lentils. Love the cumin/brown sugar/cinnamon twist. I make many different lentil soups, but this is now one of our top 3.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: mikala

On Apr 30, 2008

Just made this in the pressure cooker, took only 15 minutes to cook! Tried a mouthful and it was too hot, but gooooooood. Waiting impatiently for this to cool, and might top it with some grated cheese. Everything tastes better with cheese!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: becki in Israel

On Dec 20, 2005

I decided to try this in the slowcooker,it came out very tasty-I prepared steps 1-4 and then transfered it all+the rest of ingredients to the "cooker" in the evening&stuck in fridge,started to cook on low the next morning as I left for work and in the evening it ready.Husband & I liked it, kids didn't Thanks