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
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