Search
by Ingredient

Vegetable Barley Stew with Lentils

StarStarStarHalf starEmpty star

Your rating

Vegetable Barley Stew with Lentils

Super tasty and loaded with goodness. This is one of my favorite stew that I'd like to make on a chilly day. It warms me up instantly with tons of great flavor and lots of good-for-me nutrients. I like enjoying it with some good bread that helps to pick up all the yummy sauce.

 

Yield

6 servings

Prep

10 min

Cook

1 hrs

Ready

1 hrs

Ingredients

Amount Measure Ingredient Features
1 cup pearl barley
Camera
6 cups water
Camera
1 cup onions
chopped
Camera
1 ½ cups carrots
scraped, chopped
Camera
1 cup lentils
dried
Camera
1 bay leaves
* Camera
½ teaspoon ginger
grated
Camera
1 tablespoon basil
dried
Camera
1 tablespoon thyme
dried
* Camera
1 tablespoon oregano
dried
Camera
3 cups v8 juice
low-sodium
*
1 cup zucchini
chopped
Camera
1 cup sweet red bell peppers
chopped
Camera
1 tablespoon jalapeño pepper
chopped
Camera
1 cup celery
chopped
Camera
1 cup tomatoes
chopped
Camera
2 cups mushrooms
chopped
* Camera
6 garlic cloves
* Camera
2 tablespoons soy sauce, tamari
reduced sodium
Camera

Ingredients

Amount Measure Ingredient Features
237 ml pearl barley
Camera
1.4 l water
Camera
237 ml onions
chopped
Camera
355 ml carrots
scraped, chopped
Camera
237 ml lentils
dried
Camera
1 each bay leaves
* Camera
2.5 ml ginger
grated
Camera
15 ml basil
dried
Camera
15 ml thyme
dried
* Camera
15 ml oregano
dried
Camera
7.1E+2 ml v8 juice
low-sodium
*
237 ml zucchini
chopped
Camera
237 ml sweet red bell peppers
chopped
Camera
15 ml jalapeño pepper
chopped
Camera
237 ml celery
chopped
Camera
237 ml tomatoes
chopped
Camera
473 ml mushrooms
chopped
* Camera
6 each garlic cloves
* Camera
3E+1 ml soy sauce, tamari
reduced sodium
Camera

Directions

Combine the barley and 4 cups of water in a medium saucepan.

Bring to a boil over medium heat and cook for 5 minutes.

Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat.

Put a heavy stockpot over medium heat for about 1 minute.

Spray it twice with the vegetable oil.

Add the onion and carrots. Saute, stirring constantly, for 3 minutes.

Stir in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water.

Bring the mixture to a boil, cover, and reduce the heat to low.

Simmer for about 20 minutes, until the lentils are tender.

Add the V8 juice, zucchini, peppers, celery, and tomato to the pot.

Cook over low heat until the vegetables are tender, about 10 minutes.

Pour in the barley and its cooking liquid.

Stir in the mushrooms, garlic, and soy sauce.

Cook for 10 minutes more to thicken the stew.

Garnish with the chopped parsley.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 461g (16.3 oz)
Amount per Serving
Calories 2894% from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 358mg 15%
Total Carbohydrate 19g 19%
Dietary Fiber 18g 73%
Sugars g
Protein 28g
Vitamin A 133% Vitamin C 81%
Calcium 9% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

Email this recipe