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Lentil Barley Stew

Lentil Barley Stew

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
JOEBERHARDT

JOEBERHARDT

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

sueb
7

sueb

3/14/2012

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

Ela
4

Ela

7/9/2012

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, but needed to add more liquid than called for. Vegetables got a bit too soft for my taste so next time I will add them with lentils not barley. Definately a winner in my book.

Healthy_girl38
1

Healthy_girl38

10/9/2012

It was good but needed more flavour. I added some italian seasonning. This is an healthy meal with lots of vegetables so I will probably do it again with more spices and broth instead of water.

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