Recipe by JOEBERHARDT
"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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green bell pepper, chopped
Thick, rich and hearty stew! I put spinach instead of the arugula, and omitted the salt. Great taste! Makes great leftovers!
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.
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.
Pretty bland, it was hearty and filling, but just didn't have anything special to it.
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
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Lentil Barley Stew
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 18
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