Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Yellow onion; chopped |
| 2 \N | Stalks celery; sliced |
| 2 cloves | Garlic; minced |
| 1 \N | Green pepper; chopped |
| 6 cups | Water |
| 1 cup | Barley |
| 1 cup | Dry lentils |
| 1 \N | Carrot; shredded |
| 2 cups | Tomato sauce |
| 2 tablespoons | Cider vinegar |
| 2 tablespoons | Soy sauce |
| 1 teaspoon | Basil |
| ½ cup | Marjoram |
| \N \N | Freshly ground black pepper |
Saute the onion, celery, and green pepper in a small amount of water until softened. Add the 6c water and the barley and lentils. Bring to a boil, reduce heat, stir, cover, and cook 30 mins. Add the remaining ingredients, stir, cover and cook 30 mins. If serving over potatoes or rice, serve immediately. If serving by itself, let sit 10 mins, the stew will thicken as it sits.
From the McDougall Plan by John McDougall Typed by Lisa Greenwood Submitted By LISA GREENWOOD On 08-04-95