Lentil Barley Stew

Saute in large pan:
 1/4 cup fat (butter, coconut oil, fat from other meat you’ve cooked, lard…)
3/4 cup chopped celery
3/4 cup diced onion

6 cups of water or a bone broth you’ve made previously, or add a few bones from other cooking to the water
3/4 cup lentils
cook 20 minutes.

1 quart canned tomatoes
3/4 cup barley, brown rice, or a combination of the two
2 t. salt
1/4 t. each pepper, rosemary, and garlic
Simmer 45-60 minutes  Remove bones if you added any, drain them, returning the drippings and drainings to the soup, and discard the bones.

 1/2 cup shredded carrots or other root vegetable – sweet potatoes, for example.

Add one or two cups of diced leftover meat if desired. It’s very good with leftover roast beef.

Serves about 6

From More-With-Less Cookbook

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This entry was posted in frugal, legumes, soup. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

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  • By Frugal Kitchen | Frugal Hacks on October 18, 2013 at 2:37 pm

    […] Lentil Barley Stew- hearty, filling.  You can use any leftover meat you have to add a bit of flavor to it, or you can eat it vegetarian (vegan, really).   If you don't have barley, use another grain, including cooked leftover rice, leftover pilaf, buckwheat or kashi. […]

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