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4 (22)

Categories: Main courses, Quick and easy, Vegetarian

Lentil and barley stew

Lentil and barley stew
Kirk McKoy / Los Angeles Times

There'll be no potato latkes on my Hanukkah table this year. Yes, I know they're traditional -- my mother made them every Hanukkah when I was growing up. I've also prepared them for my children in years gone by, along ... Read more

Total time: 50 minutes | Serves 4
Note: This recipe is adapted from a 1971 edition of "The New York Times Natural Foods Cookbook" by Jean Hewitt. I serve it with little bowls of crumbled goat feta cheese and olives on the side.
  • 2 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup chopped onion (about 1/2 onion)
  • 1/2 cup chopped celery (about 2 stalks)
  • 2 1/2 cups peeled chopped fresh or canned tomatoes
  • 2 cups water
  • 1/2 cup lentils
  • 1/3 cup pearled barley
  • Salt and black pepper to taste
  • 1/8 teaspoon dried rosemary
  • 1/2 cup shredded carrots

Step 1In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and saute onion until tender, 3 to 5 minutes, stirring occasionally. Add celery and cook until softened, 5 minutes longer.

Step 2Add the tomatoes, water, lentils, barley, one-half teaspoon salt, one-fourth teaspoon pepper and the rosemary. Bring to a boil, cover and simmer over low heat 25 minutes, stirring occasionally, until the barley and lentils are almost tender.

Step 3Add carrots and cook 5 minutes longer, or until the barley and lentils are tender.

Each serving:
286 calories; 9 grams protein; 35 grams carbohydrates; 10 grams fiber; 13 grams fat; 5 grams saturated fat; 15 mg cholesterol; 6 grams sugar; 321 mg sodium.
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