Stewed Lentils, Barley and Vegetables |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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We love veggie soups and adore beans and barley in this partly-vegetarian family! Not only that, but the basil is thriving right now! Ingredients:
1/4 cup olive oil |
4 carrots, diced fine |
2 medium leeks, diced fine with 3 inches of green included |
2 celery ribs, diced fine |
2 medium zucchini, diced fine |
1 large onion, diced fine |
1 tablespoon garlic, minced |
1 tablespoon fresh thyme leave (or 1 tsp. dried thyme) |
1 cup dried lentils, rinsed |
1/2 cup pearl barley, rinsed |
6 -7 cups strong vegetable broth |
2 cups diced seeded ripe tomatoes |
1 cup torn basil leaves |
salt & freshly ground black pepper |
1/2 cup coarsely chopped parsley |
Directions:
1. Heat the olive oil in a large, heavy pot on low heat.
2. Add carrots, leeks, celery, zucchini, onion and garlic.
3. Cook, stirring occasionally for 15 minutes, or until veggies are wilted.
4. Stir in thyme.
5. Add the lentils, barley, and 6 cups vegetable broth; bring to a boil.
6. Reduce heat to medium and simmer, uncovered for 30 minutes, stirring often.
7. Add tomatoes and basil, season with salt and pepper to taste,then cook 10 minutes more.
8. Stir in parsley.
9. If you want more broth, add the additional 1 cup of broth.
10. Serve in bowls with warm, crusty peasant bread and a crisp green salad.
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