Guest guest Posted April 23, 2010 Report Share Posted April 23, 2010 I found this in a magazine long ago: Stewed Lentils, Barley and Vegetables Be sure to wild the vegetables well in a good-flavored olive oil. After adding the lentils and barley, do not overcook. 1/4 cup olive oil 4 carrots cut, in 1/4 inch dice 2 medium sized leeks, cut in 1/4 inch dice 2 ribs celery, cut in 1/4 inch dice 2 medium zucchini, cut in 1/4 inch dice 1 large onion, cut in 1/4 inch dice (I've also added mushrooms) 1T minced garlic 1T fresh thyme or 1 t dried thyme (I also added a little dill) 1 cup dried lentils, rinsed 1/2 cup pearl barley, rinsed 6-7 cups strong vegetable broth 2 cups diced tomatoes (I used canned) 1 cup torn fresh basil (I used baby spinach instead) 1/2 cup coarsely chopped parsley salt and pepper to taste (I added a little cider vinegar after) Place the olive oil in a large, heavy pot and add the carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat, stirring, for 15 minutes or until the vegetable are wilted. Stir in the thyme. Add the lentils, barley and 6 cups of vegetable broth. Bring to a boil. Reduce heat to medium and simmer uncovered for 30 minutes, stirring often. Add the tomatoes and basil, season with salt and pepper to taste, then cook 10 minutes more. Stir in the parsley. If the stew seems a bit dry, add the remaining cup of vegetable broth. Serve in bowls with a warm crusty peasant bread and a crisp green salad. Jann " Star " <starwoman123 wrote: I'm always looking for lentil recipes.> Star Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2010 Report Share Posted April 23, 2010 that's WILT, not wild...! , " Jann " < wrote: > > I found this in a magazine long ago: > > Stewed Lentils, Barley and Vegetables > > Be sure to wild the vegetables well in a good-flavored olive oil. After adding the lentils and barley, do not overcook. > > 1/4 cup olive oil > 4 carrots cut, in 1/4 inch dice > 2 medium sized leeks, cut in 1/4 inch dice > 2 ribs celery, cut in 1/4 inch dice > 2 medium zucchini, cut in 1/4 inch dice > 1 large onion, cut in 1/4 inch dice (I've also added mushrooms) > 1T minced garlic > 1T fresh thyme or 1 t dried thyme (I also added a little dill) > 1 cup dried lentils, rinsed > 1/2 cup pearl barley, rinsed > 6-7 cups strong vegetable broth > 2 cups diced tomatoes (I used canned) > 1 cup torn fresh basil (I used baby spinach instead) > 1/2 cup coarsely chopped parsley > salt and pepper to taste (I added a little cider vinegar after) > > Place the olive oil in a large, heavy pot and add the carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat, stirring, for 15 minutes or until the vegetable are wilted. Stir in the thyme. > > Add the lentils, barley and 6 cups of vegetable broth. Bring to a boil. Reduce heat to medium and simmer uncovered for 30 minutes, stirring often. Add the tomatoes and basil, season with salt and pepper to taste, then cook 10 minutes more. Stir in the parsley. > > If the stew seems a bit dry, add the remaining cup of vegetable broth. Serve in bowls with a warm crusty peasant bread and a crisp green salad. > Jann > > " Star " <starwoman123@> wrote: > I'm always looking for lentil recipes.> Star > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2010 Report Share Posted April 23, 2010 Jann this sounds delish! Donna Sent from my Verizon Wireless BlackBerry Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2010 Report Share Posted April 23, 2010 I was wondering how one should wild the vegetables. Katie , " Jann " < wrote: > > that's WILT, not wild...! > > , " Jann " <@> wrote: > > > > I found this in a magazine long ago: > > > > Stewed Lentils, Barley and Vegetables > > > > Be sure to wild the vegetables well in a good-flavored olive oil. After adding the lentils and barley, do not overcook. > > > > 1/4 cup olive oil > > 4 carrots cut, in 1/4 inch dice > > 2 medium sized leeks, cut in 1/4 inch dice > > 2 ribs celery, cut in 1/4 inch dice > > 2 medium zucchini, cut in 1/4 inch dice > > 1 large onion, cut in 1/4 inch dice (I've also added mushrooms) > > 1T minced garlic > > 1T fresh thyme or 1 t dried thyme (I also added a little dill) > > 1 cup dried lentils, rinsed > > 1/2 cup pearl barley, rinsed > > 6-7 cups strong vegetable broth > > 2 cups diced tomatoes (I used canned) > > 1 cup torn fresh basil (I used baby spinach instead) > > 1/2 cup coarsely chopped parsley > > salt and pepper to taste (I added a little cider vinegar after) > > > > Place the olive oil in a large, heavy pot and add the carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat, stirring, for 15 minutes or until the vegetable are wilted. Stir in the thyme. > > > > Add the lentils, barley and 6 cups of vegetable broth. Bring to a boil. Reduce heat to medium and simmer uncovered for 30 minutes, stirring often. Add the tomatoes and basil, season with salt and pepper to taste, then cook 10 minutes more. Stir in the parsley. > > > > If the stew seems a bit dry, add the remaining cup of vegetable broth. Serve in bowls with a warm crusty peasant bread and a crisp green salad. > > Jann > > > > " Star " <starwoman123@> wrote: > > I'm always looking for lentil recipes.> Star > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 23, 2010 Report Share Posted April 23, 2010 Lol Katie! It's a very satisfying dish for sure... Jann Quote Link to comment Share on other sites More sharing options...
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