Vegetable Barley Stew With Lentils
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Vegetable Barley Stew With Lentils
  Barley    Lentils    Vegetables    Stews  
Last updated 6/12/2012 12:51:44 AM. Recipe ID 13367. Report a problem with this recipe.
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      Title: Vegetable barley stew with lentils
 Categories: Rosie's
      Yield: 6 Servings
      1 c  Pearl barley
      6 c  Water
           Light vegetable oil spray
      1 c  Chopped onion (1 medium)
  1 1/2 c  Scraped & chopped carrot
           -(2 to 3 carrots)
      1 c  Dried lentils
      1    Bay leaf
    1/2 ts Grated fresh ginger
      1 tb Dried basil
      1 tb Dried thyme
      1 tb Dried oregano
      3 c  V8 juice, low-sodium
      1 c  Chopped zucchini (1 small)
      1 c  Chopped red bell pepper
           -(1 medium pepper)
      1 tb Chopped jalapeno pepper
           -(1 small pepper)
      1 c  Scraped & chopped celery
           -(2 medium stalks)
      1 c  Chopped tomato (1 medium)
      2 c  Chopped mushrooms
      6    Garlic cloves, peeled and
      2 tb Soy sauce, reduced sodium
    1/2 c  Chopped fresh parsley
  Combine the barley and 4 cups of water in a medium saucepan.  Bring
  to a boil over medium heat and cook for 5 minutes.  Reduce the heat
  to low and simmer for 30 minutes, then remove the pan from the heat.
  Put a heavy stockpot over medium heat for about 1 minute.  Spray it
  twice with the vegetable oil.  Add the onion and carrots.  Saute,
  stirring constantly, for 3 minutes.  Stir in the lentils, bay leaf,
  ginger, dried herbs, and remaining 2 cups water.  Bring the mixture
  to a boil, cover, and reduce the heat to low.  Simmer for about 20
  minutes, until the lentils are tender. Add the V8 juice, zucchini,
  peppers, celery, and tomato to the pot.  Cook over low heat until the
  vegetables are tender, about 10 minutes.  Pour in the barley and its
  cooking liquid.  Stir in the mushrooms, garlic, and soy sauce.  Cook
  for 10 minutes more to thicken the stew. Garnish with the chopped

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Recipe ID 13367 (Apr 03, 2005)

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