VEGETARIAN BEAN, LENTILS, AND BARLEY

Vegetarian Bean, Lentils, and Barley image

Provided by Juliawiggins

Time 8h5m

Yield 1 Generous Potful, 8 serving(s)

Number Of Ingredients 15

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1 (15 ounce) can kidney beans, with liquid
1 (15 ounce) can butter beans or 1 (15 ounce) can navy beans, with liquid
1 (15 ounce) can garbanzo beans
1 (15 ounce) can fire-roasted tomatoes
1/4 cup barley
1 cup lentils
1 head garlic, cloves peeled and cut in half
1 tablespoon turmeric
1 tablespoon dried dill
1 teaspoon red pepper flakes (or to taste)
2 bay leaves
1 tablespoon bouquet garni
1 teaspoon cracked pepper
2 cups water
3 sliced onions

Steps:

Combine all but onions, making sure the barley and lentils are well mixed. They will form the "body" of the dish and will pretty much disappear. I put it in the crock pot and cook overnight on low. You could also do it on high for about 3 hours or so.
Before serving, slice onions and sauté in butter or oil on medium low heat til caramelized. Put beans in individual bowls and serve with a dollop of plain yogurt and the onions on top.
I served this with cranberry chutney and naan bread on the side. Also good with rice.
(You can use any kind of beans and you could also add corn, spinach, zucchini -- anything! The spice amounts are moderate and I usually double the turmeric and pepper flakes for more pizazz If I have any fresh herbs on hand, I throw them in too).

Nutrition Facts : Calories 236.9, Fat 1.6, SaturatedFat 0.3, Sodium 533.5, Carbohydrate 45.6, Fiber 11.8, Sugar 4.6, Protein 12.1