Lentil Barley Stew (LID)

Lentil Barley Stew

Lentil Barley Stew

I made this for lunch. It’s hearty. I like this stew seasoned with a little ground cumin, but you could add any herb(s) or spice(s) you wanted (as long as they are LID-allowed).

Lentil Barley Stew

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
1 carrot, peeled and sliced
1 carton (32 ounces) unsalted chicken broth (I used Progresso brand)
2 cups filtered water
 3/4 cup brown lentils, picked through and rinsed
1/2 cup quick cooking barley (I used Quaker brand Quick Barley)
1 zucchini, chopped
non-iodized salt (I use Morton’s Coarse Kosher Salt) and pepper, to taste

Heat the olive oil in a soup pot over medium heat. Add the chopped onion and cook until the onion just starts to get tender. Add the minced garlic and cook a minute more. Stir in the sliced celery and carrots and then add the broth, water, and lentils. Increase heat and bring to a boil. Reduce heat back to medium and cook 10 minutes. Add the barley and the chopped zucchini and continue to cook until the barley and lentils are tender, 10 to 15 minutes. If you like your stew with more liquid, you may add 1 or 2 cups of water or unsalted broth when you add the barley and zucchini. Season the stew with non-iodized salt and pepper.


2 Comments (+add yours?)

  1. Trackback: LID Day 3: Lentil Barley Stew, Spaghetti Sauce, and Lemon-Garlic Salad Dressing | On a Butterfly's Wings
  2. Trackback: LID Day 6 | On a Butterfly's Wings

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