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- LENTIL AND BARLEY STEW
- Total time: 50 minutes
- Servings: 4
- Note: This recipe is adapted from a 1971 edition of "The New York Times Natural Foods Cookbook" by Jean Hewitt. I serve it with little bowls of crumbled goat feta cheese and olives on the side.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup chopped onion (about 1/2 onion)
- 1/2 cup chopped celery (about 2 stalks)
- 2 1/2 cups peeled chopped fresh or canned tomatoes
- 2 cups water
- 1/2 cup lentils
- 1/3 cup pearled barley
- Salt and black pepper to taste
- 1/8 teaspoon dried rosemary
- 1/2 cup shredded carrots
- feta cheese
- olives
- 1. In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and sauté onion until tender, 3 to 5 minutes, stirring occasionally. Add celery and cook until softened, 5 minutes longer.
- 2. Add the tomatoes, water, lentils, barley, one-half teaspoon salt, one-fourth teaspoon pepper and the rosemary. Bring to a boil, cover and simmer over low heat 25 minutes stirring occasionally, until the barley and lentils are almost tender.
- 3. Add carrots and cook five minutes longer, or until the barley and lentils are tender.
- Each serving: 286 calories; 9 grams protein; 35 grams carbohydrates; 10 grams fiber; 13 grams fat; 5 grams saturated fat; 15 mg cholesterol; 6 grams sugar; 321 mg sodium.
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