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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a simple, hearty stew adapted from the More with Less Cookbook. The crushed red pepper is my own addition, and of course it's optional if you don't like that sort of thing - but I like it to have a little zip. Ingredients:
2 -4 tablespoons butter (or margarine) |
3/4 cup chopped celery |
3/4 cup chopped onion |
1 teaspoon minced garlic |
6 cups water (or stock) |
3/4 cup lentils |
28 ounces canned crushed tomatoes |
1/2 cup shredded carrot |
3/4 cup barley |
salt (to taste) |
pepper (to taste) |
1 teaspoon italian seasoning |
1/4-1/2 teaspoon crushed red pepper flakes |
Directions:
1. Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
2. Add water or stock and lentils.
3. Bring to a boil and then simmer for 20 minutes.
4. Add tomatoes, barley, carrots and seasonings.
5. Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.
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