Lentil And Barley Stew Recipes

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.

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.

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.

Steps:

• In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
• Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
• Stir in chopped parsley before serving.
• To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.

Steps:

• Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
• Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.

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.

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.