Top | Crockpot
Barley Lentil Stew
(recipe, Carrie Stewart)
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Ingredients
- * 1 cup dry brown lentils, washed and drained
- * 2 cups cooked whole barley, or ½ cup uncooked pearl barley
- * 6 cups water
- * 1 bay leaf
- * Optional: 2 inch piece dried kombu
- * Optional: 1 vegan bouillon cube
- * 2 Tbsp olive oil
- * 2 cloves garlic, minced
- * 2 ginger slices, peeled and minced
- * 2 celery sticks, trimmed & chopped in ¼ inch slices
- * 1 carrot, peeled and sliced
- * Optional: 1 leek - trim & wash carefully to remove any sand (OR: ½ yellow onion)
- * 1 medium summer squash, chopped in 1 inch pieces (OR: 2 c. winter squash OR: 2 c. potato)
- * 1 cup chopped Roma tomato, peeled & seeded (OR: 1 sm can diced tomatoes)
- * 2 Tbsp tomato paste
- * ½ tsp dried thyme leaves OR 1 Tbsp fresh
- * ½ tsp dried marjoram leaves OR 1 sprig fresh
- * ½ tsp dried rosemary leaves OR 1 sprig fresh
- * 1 tsp paprika
- * ½ tsp gr cumin
- * 1 tsp gr coriander
- * pinch cayenne or to taste
- * 1 tsp salt or to taste
- * fresh ground pepper to taste
- * ¼ cup chopped fresh parsley
Steps
- Quick Crockpot Method:
- 1. If you're using whole barley, cook the night before and store in the fridge. Or soak overnight
- 2. Preheat the crockpot on high
- 3. Add the lentils to a saucepan, with water to cover. Bring them to a boil
- 4. If you're using pearl barley, boil it also, with the lentills
- 5. Add lentils and barley to the crockpot with the cooking water
- 6. Add more water if needed to cover
- 7. Add the bay leaf and optional kombu or vegan bouillon cube
- 8. Cover and cook on high for 2½ - 3 hours
- 9. Heat the oil on med-low in a large sauté or frying pan
- 10. Prep the celery, carrot, squash, optional leek or onion
- 11. Mince the garlic and ginger and stir with the oil until they start to brown
- 12. Turn the heat to medium high, add the veggies and sauté 5 minutes
- 13. Add cumin, coriander, & paprika, thyme, marjoram, rosemary, cayenne and sauté another 2 minutes
- 14. Using a spatula, transfer all to the crockpot. Swish a little water in the pan to get all the spices
- 15. Stir the tomato paste into the soup
- 16. Cover and cook on high for another 1 - 2 hours until veggies are tender
- 17. Remove the kombu and bay leaves + the herb sprigs if you used fresh
- 18. 15 minutes before serving, add salt & pepper to taste, and minced fresh parsley
- Long Crockpot Method:
- 1. Use pearl barley or cooked whole barley
- 2. Add all ingredients except salt, pepper and fresh cilantro to the cold crockpot, turn on low and cook for 8 hours
- 3. Remove kombu & bay leaf, add salt, pepper & fresh parsley about 15 minutes before serving