Lentil Barley Stew

Lentil Barley Stew

6
JOEBERHARDT 0

"Great fall soup that really is the consistency of a stew. Substitute vegetables based on availability. Add chicken, pork, or stew meat if desired. Can substitute another grain for barley."

Ingredients

1 h 25 m {{adjustedServings}} servings 164 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 2 g
  • 3%
  • Carbs:
  • 30.4g
  • 10%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 321 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
  2. Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
  3. Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
  4. Remove from heat. Stir in arugula and season with salt to serve.
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Reviews

6
  1. 8 Ratings

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Thick, rich and hearty stew! I put spinach instead of the arugula, and omitted the salt. Great taste! Makes great leftovers!

Very filling and flaverful. I made this last minute and the store did not have rutabaga, so I added more potatoes. Also used spinach for same reason. I used stock not water to add some flavor...

My husband and I love lentils and we've been trying to eat an over-abundance of arugula from our garden. This was the perfect combination. I didn't have barley so I used short grain brown rice,...