Barley Stew With Lentils And Swiss Chard |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Hearty and thick stew, terrific for winter days, contents tummy and soul. We like it as is, but can be easily adapted for vegetarians. Ingredients:
1 tablespoon olive oil |
4 slices of bacon, chopped |
1 large onion, chopped |
3 large carrots, chopped |
3 large garlic cloves, minced |
1 tbsp ground cumin |
10 cups (or more) low-salt chicken or vegetable broth |
2/3 cup pearl barley |
1 14 1/2-ounce can diced tomatoes in juice |
2/3 cup dried lentils |
4 cups (packed) coarsely chopped swiss chard (about 1/2 large bunch) |
2 tablespoons chopped fresh dill |
salt and pepper to taste |
Directions:
1. Heat oil in heavy large nonreactive pot over medium-high heat. Add bacon, onions and carrots; sauté until onions are golden brown, about 10 minutes.
2. Add garlic and stir 1 minute. Mix in cumin; stir 30 seconds. Add 10 cups broth and barley; bring to boil. Reduce heat; partially cover and simmer 25 minutes.
3. Stir in tomatoes with juice and lentils; cover and simmer until barley and lentils are tender, about 30 minutes.
4. Add chard to soup; cover and simmer until chard is tender, about 5 minutes. Stir in dill. Season soup with salt and pepper. Thin with more broth, if desired.
5. NOTE: Swiss chard can be substituted for fresh (or frozen) spinach leaves.
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