Lentil Barley Stew

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.

Step: 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.

Step: 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.

Step: 3

Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.

Step: 4

Remove from heat. Stir in arugula and season with salt to serve.

Per Serving: 164 calories; protein 7.7g; carbohydrates 30.4g; fat 2g; sodium 321.2mg.

The word “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being cooked all of it , and the water based material all of it covers the essential in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s right that ; a bowl of classic beef stew does have warming featured food , but stew’s cozy factor goes way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the ultimate comfort food, no matter the weather.