Lentil And Barley Stew

[eclecticsynergy]

I posted this recipe some time ago on the Chilly Robby thread, but figured it deserves its own header. Satisfying and tasty- not just for the cold weather.


Lentil and Barley Stew

1/4 C butter
1/3 C chopped onion
1/2 C chopped celery
2½ C skinned, chopped tomatoes (fresh or canned)
2 C water
1/2 C dried lentils
1/3 C whole barley
1/2 t sea salt or Herbamare*
1/8 t each rosemary and black pepper
1/3 C shredded carrots

In a large heavy pot, melt the butter and sauté the onion until it is tender.
Add celery, cook 5 more minutes, and add all else except the carrot.
Bring to a boil, then reduce the heat, cover, and simmer gently for 25 minutes or until done, stirring occasionally.
Add carrots and cook until tender, about 5 minutes.

*Herbamare is a wonderful seasoned salt available at many health food stores. Rather than simply mixing the salt with herbs, they make a brine and then dry it so every crystal contains full flavor. Delivers more taste than plain salt, and is definitely different from other seasoned salts.

[CM]

Sounds so good for this time of year! Two of my favorites - lentils and Herbamare. I buy lentils in bulk and sometimes can them for convenience.

I usually make my lentil soup with beef stock, celery, carrots, spinach and sometimes Italian sausage/beef and some Italian seasonings and hot pepper, and usually serve it with grated Parmesan. I cook the lentils in the pressure cooker, then add everything else and cook for awhile longer to allow the flavors to take hold.