Rosie Daleys Vegetable Barley Stew With Lentils Food

LENTIL BARLEY STEW

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.

VEGETABLE BARLEY STEW WITH LENTILS

Steps:

• Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside.
• Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes.
• Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender.
• Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes.
• Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like.
• Remove from heat and let cool.
• When cool, divide among 6 freezer-safe containers and freeze.
• To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave.

VEGAN BARLEY STEW

Steps:

• Add the olive oil to a large dutch oven or pot over medium heat.
• Add the onion, carrots, and celery and cook for 8 minutes stirring occasionally.
• Add the garlic and tomato paste and continue to cook for 1 minute.
• Add the barley, diced tomatoes, potatoes, vegetable broth, thyme, and oregano and bring to a boil.
• Reduce heat and simmer for 30-40 minutes until barley is tender and potatoes are softened.
• In the last few minutes of cooking, add the kale leaves and stir until softened.
• Add lemon juice and salt to taste.

BARLEY VEGETABLE STEW

Steps:

• In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.

LENTIL BARLEY STEW

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.

LENTIL BARLEY STEW

Steps:

• Saute the onion, garlic, celery and carrot with the oil in a large pot over medium heat until softened.
• Add the cumin, oregano, barley and rinsed lentils and continue to cook for a couple minutes.
• Add the three cups of vegetable broth and stir.
• Reduce cooking temperature to low, cover and simmer for 45 minutes or until lentils and barley reach desired level of tenderness.
• Check the pot and stir every 10-15 minutes to make sure there is still some water left and add more if it has all been absorbed and the lentils and barley are not done.
• Serve hot.

VEGETABLE LENTIL STEW

Steps:

• In a Dutch oven, combine the first 15 ingredients. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until lentils and vegetables are tender. , Stir in spinach; heat through. Combine topping ingredients; dollop about 1 tablespoon on each serving.

HOMEMADE LENTIL BARLEY STEW

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.

ROSIE DALEY'S VEGETABLE BARLEY STEW WITH LENTILS

Steps:

• 6 garlic cloves, peeled and minced 2 tablespoons reduced sodium soy sauce 1/2 cup fresh parsley, chopped Tabasco sauce or hot sauce Directions: 1 Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside. 2 Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes. 3 Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender. 4 Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes. 5 Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like. 6 Remove from heat and let cool. 7 When cool, divide among 6 freezer-safe containers and freeze. 8 To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave