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Lentil and Barley Stew

Time 50 minutes
Yields Serves 4
Lentil and barley stew
(Kirk McKoy / Los Angeles Times)
1

In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and saute onion until tender, 3 to 5 minutes, stirring occasionally. Add celery and cook until softened, 5 minutes longer.

2

Add the tomatoes, water, lentils, barley, one-half teaspoon salt, one-fourth teaspoon pepper and the rosemary. Bring to a boil, cover and simmer over low heat 25 minutes, stirring occasionally, until the barley and lentils are almost tender.

3

Add carrots and cook 5 minutes longer, or until the barley and lentils are tender.

This recipe is adapted from a 1971 edition of “The New York Times Natural Foods Cookbook” by Jean Hewitt. I serve it with little bowls of crumbled goat feta cheese and olives on the side.

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