Lentil-Barley Stew

Name: Lentil-Barley Stew
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters barley; 227 grams 3/4 cups sliced carrots (about; 283 grams cups sliced celery (about; 2 teaspoons dried rosemary; 2 liters vegetable or fat-skimmed chicken broth; 237 milliliters lentils; 237 milliliters About Oven-Sautéed Onions and Garlic; 8 servings Salt and pepper; 1 kilograms cups coarsely chopped tomatoes (about

You can never have too many main course recipes, so give Lentil-Barley Stew a try. Watching your figure? This dairy free and vegetarian recipe has 244 calories, 13g of protein, and 2g of fat per serving. This recipe serves 8. It is perfect for Autumn. If you have barley, lentils, oven-sautéed onions and garlic, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Sort lentils, discard debris, and rinse.

Ingredients you will need

Lentils

In a 6- to 8-quart pan, combine lentils, broth, celery, carrots, barley, sauted onions and garlic, and rosemary. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer, stirring occasionally, 15 minutes.

Ingredients you will need

Rosemary

Carrot

Lentils

Barley

Celery

Garlic

Onion

Broth

Equipment you will use

Frying Pan

Add tomatoes, cover, and stir occasionally until lentils are tender to bite, about 15 minutes longer.

Ingredients you will need

Tomato

Lentils

Let cool to room temperature, about 1 1/2 hours.

Ladle 1/2 the stew into each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze (see Cold Facts below).

Ingredients you will need

Stew

Equipment you will use

Ladle

Thaw 1 bag (see notes). Empty stew into a 3- to 4-quart pan and bring to a boil over high heat, stirring frequently, about 10 minutes. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Stew

Equipment you will use

Frying Pan

Heat frozen foods in plastic bags in a microwave oven at 50% power just until pliable, then cook as recipe directs or empty food into a microwave-safe container, drape loosely with microwave-safe plastic wrap, and cook at full power (100%) until steaming. Note: If your microwave accepts metal, you can also quick-thaw dishes frozen in foil pans; follow manufacturer's instructions.

Ingredients you will need

Wrap

Equipment you will use

Ziploc Bags

Plastic Wrap

Microwave

Aluminum Foil

Oven

Cold Facts. Packaging: freezer bags. If ingredients include liquid, set each plastic freezer bag upright in a bowl, then fill. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one.

Equipment you will use

Bowl