Guest guest Posted December 25, 2009 Report Share Posted December 25, 2009 This is a tried and true family favourite, it takes a while to cook, but doesn't require much preparation or tending. Barley-Lentil Loaf 1 onion, chopped 1 carrot, chopped 1-2 tbsps olive oil ½ cup barley ½ cup red lentils 3 cups vegetable stock 1 clove crushed garlic 1 tsp. Dried parsley or 1 tbsp fresh parsley chopped 1 tsp oregano or rosemary or whatever spice you like salt and pepper In a large pot, saute onion and carrot in olive oil until onions are translucent. Add barely and lentils to pot. Stir into onions and carrots, fry for about two minutes, until the grains/legumes have absorbed some oil. Pour in vegetable stock and the rest of the ingredients. Bring to a boil, then lower heat and simmer for 30 minutes. It should be pretty thick after 30 minutes. Pour mixture an 8†x 8†pyrex dish, and bake at 375 degrees for 30 minutes. Test with a knife to see if it is done. Let cool for a few minutes, then cut into squares or slices and serve with vegetables. Notes: I use Harvest Sun organic vegetable stock, it is not necessary to add salt when using this stock Pot barley works better than pearl barley, in my experience. You can also use buckwheat, quinoa or other grains in this recipe, but you might have to adjust the amount of stock, depending on which grain you use. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2010 Report Share Posted January 16, 2010 I've been meaning to try this and am now just getting to around it. It sounds really good. Question: what are the wierd symbols in this message? I can't make out how much barley and lentils it is. Is that " A " supposed to be one cup? Does the barley and lentils need to be pre cooked? Thanks, Gail , " clarity_clarity " <claritee wrote: > > This is a tried and true family favourite, it takes a while to cook, but doesn't require much preparation or tending. > > Barley-Lentil Loaf > > 1 onion, chopped > 1 carrot, chopped > 1-2 tbsps olive oil > ½ cup barley > ½ cup red lentils > 3 cups vegetable stock > 1 clove crushed garlic > 1 tsp. Dried parsley or 1 tbsp fresh parsley chopped > 1 tsp oregano or rosemary or whatever spice you like > salt and pepper > > In a large pot, saute onion and carrot in olive oil until onions are translucent. Add barely and lentils to pot. Stir into onions and carrots, fry for about two minutes, until the grains/legumes have absorbed some oil. Pour in vegetable stock and the rest of the ingredients. > > Bring to a boil, then lower heat and simmer for 30 minutes. It should be pretty thick after 30 minutes. Pour mixture an 8†x 8†pyrex dish, and bake at 375 degrees for 30 minutes. Test with a knife to see if it is done. > > Let cool for a few minutes, then cut into squares or slices and serve with vegetables. > > Notes: > I use Harvest Sun organic vegetable stock, it is not necessary to add salt when using this stock > > Pot barley works better than pearl barley, in my experience. You can also use buckwheat, quinoa or other grains in this recipe, but you might have to adjust the amount of stock, depending on which grain you use. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 17, 2010 Report Share Posted January 17, 2010 Hmm.. I don't know why those weird symbols are in there. Its 1/2 a cup of each. No you don't precook them because they cook in the pot before you put it all in the oven. Pamela , " gail41647 " <glsh47 wrote: > > I've been meaning to try this and am now just getting to around it. It sounds really good. > Question: what are the wierd symbols in this message? I can't make out how much barley and lentils it is. Is that " A " supposed to be one cup? Does the barley and lentils need to be pre cooked? > > Thanks, > Gail > > > > , " clarity_clarity " <claritee@> wrote: > > > > This is a tried and true family favourite, it takes a while to cook, but doesn't require much preparation or tending. > > > > Barley-Lentil Loaf > > > > 1 onion, chopped > > 1 carrot, chopped > > 1-2 tbsps olive oil > > ½ cup barley > > ½ cup red lentils > > 3 cups vegetable stock > > 1 clove crushed garlic > > 1 tsp. Dried parsley or 1 tbsp fresh parsley chopped > > 1 tsp oregano or rosemary or whatever spice you like > > salt and pepper > > > > In a large pot, saute onion and carrot in olive oil until onions are translucent. Add barely and lentils to pot. Stir into onions and carrots, fry for about two minutes, until the grains/legumes have absorbed some oil. Pour in vegetable stock and the rest of the ingredients. > > > > Bring to a boil, then lower heat and simmer for 30 minutes. It should be pretty thick after 30 minutes. Pour mixture an 8†x 8†pyrex dish, and bake at 375 degrees for 30 minutes. Test with a knife to see if it is done. > > > > Let cool for a few minutes, then cut into squares or slices and serve with vegetables. > > > > Notes: > > I use Harvest Sun organic vegetable stock, it is not necessary to add salt when using this stock > > > > Pot barley works better than pearl barley, in my experience. You can also use buckwheat, quinoa or other grains in this recipe, but you might have to adjust the amount of stock, depending on which grain you use. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2010 Report Share Posted January 18, 2010 Thanks so much Pamela. - clarity_clarity Monday, January 18, 2010 12:26 AM Re: Vegan -- Barley Lentil Loaf Hmm.. I don't know why those weird symbols are in there. Its 1/2 a cup of each. No you don't precook them because they cook in the pot before you put it all in the oven. Pamela , " gail41647 " <glsh47 wrote: > > I've been meaning to try this and am now just getting to around it. It sounds really good. > Question: what are the wierd symbols in this message? I can't make out how much barley and lentils it is. Is that " A " supposed to be one cup? Does the barley and lentils need to be pre cooked? > > Thanks, > Gail > Quote Link to comment Share on other sites More sharing options...
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