Barley Lentil Stew Recipes

LENTIL BARLEY STEW

This is a simple, hearty stew adapted from the More with Less Cookbook. The crushed red pepper is my own addition, and of course it's optional if you don't like that sort of thing - but I like it to have a little zip.

Provided by pattikay in L.A.

Categories Stew

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 13

Lentil Barley Stew image

Steps:

Saute celery, garlic and onion in butter in a large pan (I use a 5-qt dutch oven).
Add water or stock and lentils.
Bring to a boil and then simmer for 20 minutes.
Add tomatoes, barley, carrots and seasonings.
Simmer for 45-60 minutes, till barley and lentils are tender, adding more stock if necessary.

Nutrition Facts : Calories 201.6, Fat 4.9, SaturatedFat 2.6, Cholesterol 10.2, Sodium 237.2, Carbohydrate 35, Fiber 9.3, Sugar 2.2, Protein 7.8

Ingredients

2 -4 tablespoons butter (or margarine)
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon minced garlic
6 cups water (or stock)
3/4 cup lentils
28 ounces canned crushed tomatoes
1/2 cup shredded carrot
3/4 cup barley
salt (to taste)
pepper (to taste)
1 teaspoon italian seasoning
1/4-1/2 teaspoon crushed red pepper flakes

MUSHROOM LENTIL BARLEY STEW

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Provided by diggergirl

Categories Soups, Stews and Chili Recipes Stews

Time 12h15m

Yield 8

Number Of Ingredients 12

Mushroom Lentil Barley Stew image

Steps:

In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g

Ingredients

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

LENTIL BARLEY STEW

My husband's favorite. The cinnamon gives this stew a different twist. It will thicken as it sits, so I make it a little soupy to begin with and serve with some crusty bread to soak up the juices.

Provided by MsBindy

Categories Stew

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

Lentil Barley Stew image

Steps:

Heat the oil in a large, heavy pot over medium-low heat.
Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
Add the garlic and cook for 2 more minutes.
Add the cumin and cook for 1 more minute.
Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
Stir in the parsley and season to taste with salt and pepper.

Nutrition Facts : Calories 276.8, Fat 5.6, SaturatedFat 0.8, Sodium 41.4, Carbohydrate 46.9, Fiber 15.6, Sugar 9.4, Protein 12

Ingredients

2 tablespoons olive oil
1 cup onion, coarsely chopped
2 cups carrots, diced or sliced
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 cup dried lentils, rinsed
4 cups vegetable broth
28 ounces plum tomatoes, chopped with their juices
1 tablespoon brown sugar
1 cinnamon stick (about 3 inches long)
1/2 cup pearl barley, rinsed
1/2 cup flat leaf parsley, chopped
salt and pepper, to taste

BEEF BARLEY LENTIL SOUP

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. -Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories Lunch

Time 8h20m

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

Beef Barley Lentil Soup image

Steps:

In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, Fat 4g fat (2g saturated fat), Cholesterol 28mg cholesterol, Sodium 603mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 16g protein. Diabetic Exchanges

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

BARLEY AND LENTIL SOUP

Provided by Cynthia Paige Ward

Categories Soup/Stew Bean Tomato Vegetable Low Cal High Fiber Lunch Barley Lentil Winter Healthy Bon Appétit North Carolina Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 8

Number Of Ingredients 16

Barley and Lentil Soup image

Steps:

Heat oil in heavy 4-quart saucepan over medium-high heat. Add onions and garlic and sauté until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes.
Mix in 5 cans broth, tomatoes and tomato paste. Bring mixture to boil. Stir in barley and lentils. Reduce heat and simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours.
Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley if desired.

Ingredients

3 tablespoons olive oil
2 large onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes, drained, chopped
2 teaspoons dried basil, crumbled
1 teaspoon dried oregano, crumbled
6 14 1/2-ounce cans (about) beef broth
1 28-ounce can crushed tomatoes
2 tablespoons tomato paste
1 cup pearl barley
1 cup lentils
Salt and pepper
1/4 cup chopped fresh parsley (optional)

MUSHROOM LENTIL BARLEY STEW

Adapted from a recipe at allrecipes.com. This is vegan if vegetable broth is used and the cheese is omitted. You can also add cubes of stew beef (brown it first in a skillet) if you like.

Provided by DrGaellon

Categories Stew

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 24

Mushroom Lentil Barley Stew image

Steps:

Combine everything except optional ingredients in slow cooker. Cook on high 4-6 hours or low 8-12 hours. If using spinach and/or tomatoes, add 2 hours before serving. If using lemon juice and/or parmesan cheese, add just before serving.

Nutrition Facts : Calories 213.7, Fat 0.7, SaturatedFat 0.1, Sodium 23.3, Carbohydrate 42.2, Fiber 11.3, Sugar 2.8, Protein 8.9

Ingredients

2 quarts vegetable broth or 2 quarts chicken broth
1 quart water
1/2 cup white wine
2 cups sliced button mushrooms
1 ounce dried shiitake mushrooms or 1 ounce dried porcini mushrooms, crumbled
3/4 cup pearl barley
3/4 cup brown lentils
1 onion, diced
4 garlic cloves, minced
2 medium carrots, diced
2 medium potatoes, peeled and diced (about 1 lb)
2 teaspoons dried savory
3 bay leaves
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2-1 teaspoon ground black pepper
salt, to taste
1 (10 ounce) box frozen chopped spinach (optional)
1 (15 ounce) can petite diced tomatoes (optional)
2 -3 teaspoons fresh lemon juice (optional)
parmesan cheese (optional)

LENTIL BARLEY STEW

Threw this together for dinner tonight and it didn't turn out half bad, so I thought I would post it for future reference. Essentially this is like a lentil barley soup, but without the liquid which makes it more stew-like. It reminds me of the stew my dad used to make when I was little (before I became a vegetarian). A lot of the measurements are approximate because I didn't measure everything. This seems like it would be a pretty good recipe to build on - it is pretty plain the way it is. Yield is very approximate, I didn't measure out the end result.

Provided by emcmonnies

Categories Stew

Time 55m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 10

Lentil Barley Stew image

Steps:

Saute the onion, garlic, celery and carrot with the oil in a large pot over medium heat until softened.
Add the cumin, oregano, barley and rinsed lentils and continue to cook for a couple minutes.
Add the three cups of vegetable broth and stir.
Reduce cooking temperature to low, cover and simmer for 45 minutes or until lentils and barley reach desired level of tenderness.
Check the pot and stir every 10-15 minutes to make sure there is still some water left and add more if it has all been absorbed and the lentils and barley are not done.
Serve hot.

Nutrition Facts : Calories 408.4, Fat 5, SaturatedFat 0.7, Sodium 36.4, Carbohydrate 74.7, Fiber 24, Sugar 3.9, Protein 18.3

Ingredients

1 tablespoon vegetable oil
1 onion, diced
3 garlic cloves, minced
1 stalk celery, chopped
2 small carrots, chopped
1 tablespoon ground cumin
1 teaspoon dried oregano
1 cup pearl barley
1 cup dried green lentil, rinsed
3 cups vegetable broth

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