Paula's vegetable barley stew with lentils (v
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Pearly barley |
| ¼ | cup | Vegetable broth |
| 1 | cup | Diced tomatoes (canned is |
| Okay) | ||
| ½ | cup | Diced green chilies (canned |
| 1 | pounds | Chopped green cabbage |
| 1 | Finely diced medium | |
| Zucchini | ||
| ½ | bunch | Cilantro |
| 1 | cup | Lentils |
| 4 | cups | Water |
| Is okay) | ||
| 4 | Cloves chopped garlic | |
| 2 | mediums | Chopped onions |
| x | The cooked barley | |
| ½ | teaspoon | Cumin |
| pinch | Oregano | |
| 3 | quarts | Vegetable broth |
Directions
COOK SEPARATELY
SAUTE IN A LARGE POT
ADD TO THE SAUTE
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@... (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@... using MMCONV.
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