Monday, January 5, 2009
Barley Lentil Stew
1 cup brown lentils, soaked & drained
1 cup pearled barley
3 tbsp olive oil
3 stalks celery, chopped small
1 – 2 cloves chopped garlic
1 small onion, chopped
2 small carrot, chopped (about ½ cup)
1 medium potato, chopped
2 tbsp Miso
1 bay leaf
2 tsp dried thyme
1 tsp dried savory
2 tsp kosher salt
1 tsp pepper
1 tbsp chicken bouillon (or 3 cubes)
1 tsp hot sauce
2 tsp balsamic vinegar
1 tbsp Worcestershire sauce
1. Sauté onion, carrots & celery in olive oil with salt & pepper over medium heat for about 3 minutes. Add in garlic and sauté for about a minute more. Add in thyme, miso and savory.
2. Add in lentils and barley. Cook for about a minute or two. Cover entire mixture with water until there is at least an inch extra water at the top of the pan.
3. Add in potato, bay leaf, bouillon, and Worcestershire sauce. Bring to boil, reduce heat to strong simmer and cook for 30 minutes, checking about half way through to see if you need to add more water.
4. Add in hot sauce and vinegar. Cook for 20 more minutes or until lentils and barely are cooked through. Continue to check to see if you need to add more water as both the lentils and barely tend to soak up a lot of liquid.
* If you don’t have Miso extra bouillon can be used. Alter to taste.
* This makes a lot! We all ate until stuffed (Adam ate until he was over stuffed) and I still had enough to freeze for another meal.