LENTIL BARLEY STEW

Lentil Barley Stew image

My husband's favorite. The cinnamon gives this stew a different twist. It will thicken as it sits, so I make it a little soupy to begin with and serve with some crusty bread to soak up the juices.

Provided by MsBindy

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup onion, coarsely chopped
2 cups carrots, diced or sliced
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 cup dried lentils, rinsed
4 cups vegetable broth
28 ounces plum tomatoes, chopped with their juices
1 tablespoon brown sugar
1 cinnamon stick (about 3 inches long)
1/2 cup pearl barley, rinsed
1/2 cup flat leaf parsley, chopped
salt and pepper, to taste

Steps:

Heat the oil in a large, heavy pot over medium-low heat.
Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
Add the garlic and cook for 2 more minutes.
Add the cumin and cook for 1 more minute.
Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
Stir in the parsley and season to taste with salt and pepper.

Nutrition Facts : Calories 276.8, Fat 5.6, SaturatedFat 0.8, Sodium 41.4, Carbohydrate 46.9, Fiber 15.6, Sugar 9.4, Protein 12

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