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...