Lentil Barley Stew
Ingredients:
4 tablespoon butter or butter alternative
1/2 cup chopped celery
1/2 bulb chopped fennel
1/2 cup chopped carrots
1/8 teaspoon asafoetida
6 cups filtered water
1 cup lentils
28 oz. crushed canned tomatoes
1 cup barley
salt (according to your spice meter)
pepper (according to your spice meter)
1 teaspoon italian seasoning
2 teaspoon dried or fresh marjoram
1/8 teaspoon of Indian chili powder
Directions:
Mix butter and asafoetida in a large pot.
Saute celery, fennel and carrots with the lid on the pot stirring frequently for about 10 minutes
Add water and lentils. Bring to a boil and simmer 20 minutes.
Add tomatoes barley and seasonings.
Simmer for an additional 45-60 minutes until barley and lentils are tender. If it looks a bit dry add more water (1/4 - 1/2 cup at a time- careful with the water).
4 tablespoon butter or butter alternative
1/2 cup chopped celery
1/2 bulb chopped fennel
1/2 cup chopped carrots
1/8 teaspoon asafoetida
6 cups filtered water
1 cup lentils
28 oz. crushed canned tomatoes
1 cup barley
salt (according to your spice meter)
pepper (according to your spice meter)
1 teaspoon italian seasoning
2 teaspoon dried or fresh marjoram
1/8 teaspoon of Indian chili powder
Directions:
Mix butter and asafoetida in a large pot.
Saute celery, fennel and carrots with the lid on the pot stirring frequently for about 10 minutes
Add water and lentils. Bring to a boil and simmer 20 minutes.
Add tomatoes barley and seasonings.
Simmer for an additional 45-60 minutes until barley and lentils are tender. If it looks a bit dry add more water (1/4 - 1/2 cup at a time- careful with the water).
