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elaine’s creamy barley and lentil stew

BreadandSoupLady avatar
Recipe by
Elaine Douglas
@BreadandSoupLady
Vancouver, BC

Lentils are a low-fat source of protein, fibre and many vitamins and minerals. They support a healthy diet and can even help in the management of diet-related diseases like diabetes and heart disease. Canada is the world's largest producer of lentils. Canada can be proud of the lentils we grow here. They are nutritional superstars, affordable and easy to prepare, and are sustainably grown, meaning they are good for the planet too. The barley adds a slightly chewy satisfying texture.

yield 8 serving(s)
prep time 20 Min
cook time 1 Hr
method Stove Top

Ingredients For elaine’s creamy barley and lentil stew

  • 2 Tbsp
    oil
  • 1 lg
    onion, chopped
  • 9 c
    stock or water
  • 2 stalk
    celery
  • 4 clove
    garlic
  • 3/4 c
    chopped cabbage
  • 1 c
    chopped carrot
  • 1 c
    barley
  • 1 c
    lentils, dry
  • 1 can
    24 oz. tomatoes
  • 3/4 tsp
    rosemary, dried
  • 1 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • grated cheese, optional
  • cayenne pepper (optional)

How To Make elaine’s creamy barley and lentil stew

  • 1
    Heat oil in Dutch oven or large pot. Saute onions, celery, carot and garlic.
  • 2
    Add stock or water, lentils, barley, tomatoes, cabbage, Rosemary, cayenne, salt and pepper and simmer covered with lid slightly ajar for 45 - 60 minutes (until barley and vegetables are tender). Adjust seasoning if necessary.
  • 3
    Garnish with cheese shreds.
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