Vegetable And Lentil Barley Stew Recipe

About this recipe

A hearty and diabetic-friendly vegetarian stew featuring lentils, pearl barley, and a medley of fresh vegetables simmered in a flavorful broth. Perfect for a wholesome dinner option.

Ingredients

• 114G Thai Taste Basil Leaves, 114G
• 50G Picard Chopped Flat Parsley
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 400G Natoora Organic British Leeks
• 1 stick Organic Celery Stick
• 500 g Planet Organic Courgettes 500G
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Filippo Berio Garlic Flavoured Olive Oil
• - Trs Brown Lentils
• - Heera Pearl Barley
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Tata Salt
• 280G Caprichos Del Paladar Roasted Chopped Tomatoes, 280G

Instructions

1. 1. Heat 1/4 cup olive oil in a large, heavy pot over low heat.
2. 2. Add 4 diced carrots, 2 chopped leeks, 2 diced celery stalks, and 1 finely chopped onion to the pot. Cook, stirring occasionally, for 15 minutes or until the vegetables are softened.
3. 3. Stir in 1 tablespoon dried thyme and 1 cup dried lentils, followed by 1/2 cup pearl barley.
4. 4. Pour in 6 cups vegetable broth and bring the mixture to a boil. Reduce the heat to medium and simmer uncovered for 30 minutes, stirring occasionally.
5. 5. Add 2 cups chopped tomatoes and 1 cup torn basil leaves. Season with salt and pepper to taste, then cook for an additional 10 minutes.
6. 6. Stir in 1/2 cup chopped parsley and, if needed, add up to 1 cup more vegetable broth for desired consistency.
7. 7. Serve the stew in bowls alongside warm, crusty whole-grain bread and a crisp green salad for a complete meal.