Lentil Barley Stew Recipe - Allrecipes.com
Lentil Barley Stew Recipe
  • READY IN ABOUT hrs

Lentil Barley Stew

Recipe by  

"Great fall soup that really is the consistency of a stew. Substitute vegetables based on availability. Add chicken, pork, or stew meat if desired. Can substitute another grain for barley."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    1 hr
  • READY IN

    1 hr 25 mins

Directions

  1. Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
  2. Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
  3. Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
  4. Remove from heat. Stir in arugula and season with salt to serve.
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Reviews More Reviews

Most Helpful Positive Review
Mar 14, 2012

Thick, rich and hearty stew! I put spinach instead of the arugula, and omitted the salt. Great taste! Makes great leftovers!

 
Most Helpful Critical Review
Oct 09, 2012

It was good but needed more flavour. I added some italian seasonning. This is an healthy meal with lots of vegetables so I will probably do it again with more spices and broth instead of water.

 

8 Ratings

Jul 09, 2012

Very filling and flaverful. I made this last minute and the store did not have rutabaga, so I added more potatoes. Also used spinach for same reason. I used stock not water to add some flavor, but needed to add more liquid than called for. Vegetables got a bit too soft for my taste so next time I will add them with lentils not barley. Definately a winner in my book.

 
Jun 08, 2012

Pretty bland, it was hearty and filling, but just didn't have anything special to it.

 
May 22, 2012

Very delicious! I changed a couple of things. First, I added bacon with the onion. I added 2 more cups of water and 2 large chicken boullion cubes. I omitted the barley and the rutabaga and added a ham bone. I also added 3 bay leaves, a tablespoon of basil. and lemon juice from a half of a lemon. No need for salt. This version is less thick. Thank you for the recipe. FANTASTIC

 
Jan 01, 2014

My husband and I love lentils and we've been trying to eat an over-abundance of arugula from our garden. This was the perfect combination. I didn't have barley so I used short grain brown rice, substituted chicken broth, left out the salt, and as another reviewer suggested, added 3 bay leaves, some basil and marjoram. Next time I'll add more arugula and black pepper. We loved the stew consistency. Served it with a dollop of sour cream.

 

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Nutrition

  • Calories
  • 164 kcal
  • 8%
  • Carbohydrates
  • 30.4 g
  • 10%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2 g
  • 3%
  • Fiber
  • 9.7 g
  • 39%
  • Protein
  • 7.7 g
  • 15%
  • Sodium
  • 321 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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