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Title: Paula's Vegetable Barley Stew with Lentils
Categories: Soup
Yield: 1 Servings
| COOK SEPARATELY | ||
| 1 | c | Pearly barley |
| 4 | c | Water |
| SAUTE IN A LARGE POT | ||
| 1/4 | c | Vegetable broth |
| 1 | c | Diced tomatoes (canned is |
| Okay) | ||
| 1/2 | c | Diced green chilies (canned |
| Is okay) | ||
| 4 | Cloves chopped garlic | |
| 2 | md | Chopped onions |
| ADD TO THE SAUTE | ||
| 1 | lb | Chopped green cabbage |
| 1 | Finely diced medium | |
| Zucchini | ||
| 1/2 | bn | Cilantro |
| 1 | c | Lentils |
| x | The cooked barley | |
| 1/2 | ts | Cumin |
| pn | Oregano | |
| 3 | qt | Vegetable broth |
Combine the barley and 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. [Cooked barley is added to the sauted onions, etc. with the rest of the vegetables]
Simmer everything for at least an hour. Add salt and black pepper to taste. Top with chopped cilantro just before serving. Serves 12 to 15.
Note: This is even better the next day
Posted by Paula.Eeds@ucop.edu (Paula Eeds) to Fatfree Digest [Volume 13 Issue 13]
FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
1.80á
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