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lentil-barley-stew recipe

Date:    Mon, 12 Dec 94 09:55:50 PST
 From:    Paula.Eeds@ucop.edu (Paula Eeds)
 Here is a recipe that I changed a bit to be vlf.  The original recipe
 is from a mystery novel that I read - the recipe was called "Chef
 Dennis's Albondigas Soup."  Albondigas soup is a mexican meatball soup
 -- hence I dropped the meatballs (using lentils and barley instead).
 I brought this as my Thanksgiving dinner contribution and everyone
 LOVED IT!  Hope everyone will enjoy it:
 Paula's Vegetable Barley Stew with Lentils
 1 cup pearly barley
 4 cups water
 Combine the barley and water in a medium saucepan.  Bring to a
 boil over medium heat and cook for 5 minutes.  Reduce the heat to
 low and simmer for 30 minutes, then remove the pan from the heat.
 1/4 cup vegetable broth
 1 cup diced tomatoes  (canned is okay)
 1/2 cup diced green chilies (canned is okay)
 4 cloves chopped garlic
 2 medium chopped onions
 In a large pot, saute' above ingredients till onions are
 softened.  Then add the following ingredients:
 1 lb. chopped green cabbage
 1 finely diced medium zucchini
 1/2 bunch cilantro
 1 cup lentils
 cooked barley
 1/2 teaspoon cumin
 pinch of oregano
 3 quarts of vegetable broth
 Simmer everything for at least an hour.  Add salt and black
 pepper to taste.  Top with chopped cilantro just before serving. 
 Serves 12 to 15.
 Note:  This is even better the next day
 kwvegan vegan