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Homemade Lentil Barley Stew

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Total Time
Prep: 10 min. Cook: 50 min.

By Taste Of Home Editorial Team

Recipe by Erin Monroe

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 18, 2023

Green chiles and fresh ginger add zip to this thick meatless stew. It can be served as is or with a tablespoon of sour cream on top. —Erin Monroe, Oviedo, Florida

Test Kitchen Approved

Homemade Lentil Barley Stew

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Yield: 2 servings
Prep: 10 min
Cook: 50 min
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Ingredients

  • 1 medium carrot, chopped
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon minced fresh gingerroot
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1/4 cup dried lentils, rinsed
  • 1/4 cup medium pearl barley
  • 1 can (10 ounces) diced tomatoes with mild green chiles
  • 1 cup water
  • 1 cup vegetable broth
  • 1/4 teaspoon ground cumin
  • 1 tablespoon reduced-sodium soy sauce
Text Ingredients

Directions

  1. In a large saucepan, saute the carrot, onion, celery and ginger in oil until crisp-tender. Add garlic; cook 1 minute longer. Add lentils and barley; cook for 3 minutes, stirring occasionally.
  2. Stir in the tomatoes, water, broth and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Add soy sauce; simmer 20-30 minutes longer or until lentils and barley are tender.

Nutrition Facts

1-1/2 cups: 304 calories, 5g fat (1g saturated fat), 0 cholesterol, 1356mg sodium, 54g carbohydrate (13g sugars, 15g fiber), 11g protein.
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