Top | Crockpot

Barley Lentil Stew

(recipe, Carrie Stewart)


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Ingredients

  1. * 1 cup dry brown lentils, washed and drained
  2. * 2 cups cooked whole barley, or ½ cup uncooked pearl barley
  3. * 6 cups water
  4. * 1 bay leaf
  5. * Optional: 2 inch piece dried kombu
  6. * Optional: 1 vegan bouillon cube
  7. * 2 Tbsp olive oil
  8. * 2 cloves garlic, minced
  9. * 2 ginger slices, peeled and minced
  10. * 2 celery sticks, trimmed & chopped in ¼ inch slices
  11. * 1 carrot, peeled and sliced
  12. * Optional: 1 leek - trim & wash carefully to remove any sand (OR: ½ yellow onion)
  13. * 1 medium summer squash, chopped in 1 inch pieces (OR: 2 c. winter squash OR: 2 c. potato)
  14. * 1 cup chopped Roma tomato, peeled & seeded (OR: 1 sm can diced tomatoes)
  15. * 2 Tbsp tomato paste
  16. * ½ tsp dried thyme leaves OR 1 Tbsp fresh
  17. * ½ tsp dried marjoram leaves OR 1 sprig fresh
  18. * ½ tsp dried rosemary leaves OR 1 sprig fresh
  19. * 1 tsp paprika
  20. * ½ tsp gr cumin
  21. * 1 tsp gr coriander
  22. * pinch cayenne or to taste
  23. * 1 tsp salt or to taste
  24. * fresh ground pepper to taste
  25. * ¼ cup chopped fresh parsley

Steps

  1. Quick Crockpot Method:
  2. 1. If you're using whole barley, cook the night before and store in the fridge. Or soak overnight
  3. 2. Preheat the crockpot on high
  4. 3. Add the lentils to a saucepan, with water to cover. Bring them to a boil
  5. 4. If you're using pearl barley, boil it also, with the lentills
  6. 5. Add lentils and barley to the crockpot with the cooking water
  7. 6. Add more water if needed to cover
  8. 7. Add the bay leaf and optional kombu or vegan bouillon cube
  9. 8. Cover and cook on high for 2½ - 3 hours
  10. 9. Heat the oil on med-low in a large sauté or frying pan
  11. 10. Prep the celery, carrot, squash, optional leek or onion
  12. 11. Mince the garlic and ginger and stir with the oil until they start to brown
  13. 12. Turn the heat to medium high, add the veggies and sauté 5 minutes
  14. 13. Add cumin, coriander, & paprika, thyme, marjoram, rosemary, cayenne and sauté another 2 minutes
  15. 14. Using a spatula, transfer all to the crockpot. Swish a little water in the pan to get all the spices
  16. 15. Stir the tomato paste into the soup
  17. 16. Cover and cook on high for another 1 - 2 hours until veggies are tender
  18. 17. Remove the kombu and bay leaves + the herb sprigs if you used fresh
  19. 18. 15 minutes before serving, add salt & pepper to taste, and minced fresh parsley
  20. Long Crockpot Method:
  21. 1. Use pearl barley or cooked whole barley
  22. 2. Add all ingredients except salt, pepper and fresh cilantro to the cold crockpot, turn on low and cook for 8 hours
  23. 3. Remove kombu & bay leaf, add salt, pepper & fresh parsley about 15 minutes before serving