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.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 164 Calories

Ingredients

• 1 teaspoon salt
• 3 cups water
• ½ cup chopped celery
• ½ onion, chopped
• 1 green bell pepper, chopped
• ¾ cup dry lentils
• 2 cups chopped arugula
• 2 teaspoons canola oil
• 1 cup shredded carrot
• 1 cup corn kernels
• ½ cup uncooked barley
• 1 cup cubed potato
• ½ cup chopped rutabaga

Recipe Instructions

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.