Recipe of the Week: Lentil and Barley Stew
Something for those cold winter nights
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 stocks)
2-1/2 cups peeled chopped fresh tomatoes or canned tomatoes
2 cups water
1/2 cup lentils
1/3 cup pearled barley
1/8 teaspoon dried rosemary
1/2 cup shredded carrots
1/2 teaspoon salt
1/4 teaspoon pepper
In a large saucepan heated over medium-high heat add the butter and olive oil and saute onions until tender, stirring occasionally.
Add celery and cook until softened.
Add the tomatoes, water, lentils, barley, salt and pepper, and rosemary. Bring to a boil, cover and simmer over low heat for 25 minutes, stirring occasionally until the barley and lentils are almost tender.
Add carrots and cook 5 minutes longer or until the barley and lentils are tender.
Marty Williams, our resident chef, Thousand Oaks
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