I’d like to share one of my favorite lentil soup recipes with you. I’ve made this recipe perhaps more than any other in O Taste & See Some More! That’s because it’s tasty, healthy and inexpensive. I doubt you’ll find a better value meal–with more flavor–than Barley-Lentil Stew. Plus it’s quick and easy to make–and the flavors actually improve if you make it ahead! How good is that?
Yield: Serves 4-6
1/4 C. (55 g) butter or oil
1 large stalk celery, chopped
1 medium onion, chopped
1 small carrot, grated or finely chopped
8 C. (2 liters) water (or 6 C./1.5 liters water and 2 C./500 ml canned chopped tomatoes)
3/4 C. (175 g) barley or brown rice
3/4 C. (175 g) dry lentils
4-6 bouillon cubes
1/2 tsp. rosemary, crushed
1/2 tsp. garlic salt
In a large saucepan, saute the celery,onion and carrots in butter. Add the remaining ingredients and simmer 45-60 minutes.
This is a very flexible recipe. I’ve sometimes used fennel instead of celery, often more carrots, or even added spinach or other dark, green leafy vegetables.
This stew tastes even better the second day! The starch from the barley thickens the broth and the flavors blend overnight.
One of the best things about this soup is the fact that it includes legumes (lentils) and whole grains (barley) so is a complete protein. I don’t know what barley and lentils cost where you live, but here in Italy it probably costs less than a euro to make a pot of this stew. I often serve it with some homemade bread on the side. And while it’s an everyday meal, I think it’s nice enough to serve to guests for lunch.
So if you’re wanting some good luck this year…or just trying to eat healthier on a budget–make up some Barley-Lentil Stew and enjoy!
For additional recipes, please visit: http://ciaofromdebbie.com
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