Hearty Barley Lentil Stew (Printable Version)
Comforting stew with barley, lentils, and vegetables for nourishing meals.
# Ingredient List:
→ Grains & Legumes
01 - 3/4 cup pearl barley, rinsed
02 - 3/4 cup brown or green lentils, rinsed
→ Vegetables
03 - 2 tablespoons olive oil
04 - 1 large onion, diced
05 - 2 carrots, diced
06 - 2 celery stalks, diced
07 - 3 cloves garlic, minced
08 - 1 medium potato, peeled and diced
09 - 1 can (14 oz) diced tomatoes, with juices
10 - 4 cups vegetable broth
11 - 2 cups water
12 - 2 cups kale or spinach, chopped
→ Spices & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried oregano
15 - 1 bay leaf
16 - 1/2 teaspoon smoked paprika
17 - Salt and black pepper, to taste
→ Optional Finish
18 - 2 tablespoons fresh parsley, chopped
19 - Juice of 1/2 lemon
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until vegetables are softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the diced potato, tomatoes with juice, barley, lentils, vegetable broth, water, thyme, oregano, bay leaf, smoked paprika, salt, and pepper. Stir well to combine.
04 - Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, stirring occasionally, until barley and lentils are tender.
05 - Remove bay leaf. Stir in chopped kale or spinach and cook for 3-4 minutes until wilted.
06 - Taste and adjust seasoning if needed. Stir in fresh parsley and lemon juice just before serving, if desired. Ladle into bowls and serve hot.
# Expert Advice:
01 -
- It's one of those rare stews that actually tastes better the next day, making it perfect for batch cooking and lazy lunches
- The barley gives it an unexpectedly creamy texture without any dairy, while the lentils provide protein that keeps you full for hours
- Everything cooks in one pot, and the ingredients are inexpensive enough that you can make it weekly without guilt
02 -
- Barley continues absorbing liquid as it sits, so if you're planning to reheat this the next day, you might want to add a splash of water or broth when warming it up
- Don't rush the initial vegetable sauté, those softened aromatics are what make the difference between a stew that tastes boiled and one that tastes developed
- The stew is ready when the barley is tender but still has a slight chew to it, like properly cooked pasta
03 -
- Rinse your barley and lentils thoroughly until the water runs clear, this removes dust and bitterness that can muddy the final flavor
- If you have time, soak the lentils for an hour before cooking to ensure even more consistent texture throughout the stew