Friday, January 29, 2016

Return to the Friday Recipe: Lentil and Barley Stew

I thought I'd re-visit my earlier habit of posting a recipe on Fridays. It was a popular feature, and only dwindled out of laziness on my part. So, here's something to warm you up on a cold January night. If you double it and freeze it in individual portions, you'll have emergency rations for future nights when you return home and are too exhausted to cook (just add a little extra water to make extra gravy when you re-heat). I'm fortunate to be able to purchase locally grown carrots and potatoes that somehow seem sweeter and tastier than the supermarket varieties. Try to use French-style puy lentils (mine are a Canadian-grown version); they are small and dark, and hold their shape well without the mealiness of regular green or brown lentils.

Lentil and Barley Stew

1/4 c + 2 tbsp French-style lentils
1/4 c + 2 tbsp pot barley
3/4 c chopped onion
1/2 c chopped celery
1 tbsp olive oil
3 c water
1/2 tsp dried rosemary
1/4 tsp dried thyme
1 bay leaf
1 1/2 c sliced carrots
1 1/2 c chopped waxy potatoes (such as red or gold potatoes), skin left on
1/2 tsp salt
pepper to taste

Rinse the lentils and barley until the water runs clear. Set aside. In a large skillet or saucepan, saute the onion, celery, and carrots in the olive oil for about 10 min. Add the remaining ingredients, including the lentils and barley, but not the salt, and simmer, covered, until the barley is cooked, and the potatoes and lentils are quite tender. This may take 40 min or longer. Season with salt and pepper. 
I like to serve this with a refreshing fennel salad for a delicious winter meal. 
In the knitting realm, I'm working away at the test knit of the Wolfe Island Gansey. Steeks now sewn,


and cut open, saddle shoulders completed, first sleeve halfway done. More pics next time...

2 comments:

  1. Lentil soup is a regular in our house, particularly this time of year, as you say delicious as a winter meal.

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    1. Yum. I have three versions, a creamy one made of pureed red lentils, a spicy red lentil one with a tomato base, and a classic french version with puy lentils. We love them all.

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