Lentil Barley Stew

From: free-free

On Feb 5, 2009

Great, hearty filling stew...perfect for a cold winters nite...loved the extra kick &heat of red pepper- I used seeds from my own dehydrated hot peppers and a bit more then suggested...I also added my own other seasonings in during the sauteing stage and more to taste as I went with it...Used all veggie stock & ended up using red split lentils ('cause I wanted to save my whole ones for sprouting) and ended up really pleased with the way they creamed into the texture...the carrot and tomato lent a nice sweetness that balanced the spicy and nutty notes... Thanks pattikay! ->->->Made playing "I Recommend..." and yes I do!!!...

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: Michelle from Central Time

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: 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.