|
Ingredients
- 1/2 c Chopped fresh parsley
- 2 tb Soy sauce, reduced sodium
- -minced
- 6 Garlic cloves, peeled and
- 2 c Chopped mushrooms
- 1 c Chopped tomato (1 medium)
- -(2 medium stalks)
- 1 c Scraped & chopped celery
- -(1 small pepper)
- 1 tb Chopped jalapeno pepper
- -(1 medium pepper)
- 1 c Chopped red bell pepper
- 1 c Chopped zucchini (1 small)
- 3 c V8 juice, low-sodium
- 1 tb Dried oregano
- 1 tb Dried thyme
- 1 tb Dried basil
- 1/2 ts Grated fresh ginger
- 1 Bay leaf
- 1 c Dried lentils
- -(2 to 3 carrots)
- 1 1/2 c Scraped & chopped carrot
- 1 c Chopped onion (1 medium)
- Light vegetable oil spray
- 6 c Water
- 1 c Pearl barley
|
|
Directions
Yield: 6 Portionen
Combine the barley and 4 cups of water in a medium saucepan. Bring to a boil over medium heat and cook for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan from the heat. Put a heavy stockpot over medium heat for about 1 minute. Spray it twice with the vegetable oil. Add the onion and carrots. Saute, stirring constantly, for 3 minutes. Stir in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water. Bring the mixture to a boil, cover, and reduce the heat to low. Simmer for about 20 minutes, until the lentils are tender. Add the V8 juice, zucchini, peppers, celery, and tomato to the pot. Cook over low heat until the vegetables are tender, about 10 minutes. Pour in the barley and its cooking liquid. Stir in the mushrooms, garlic, and soy sauce. Cook for 10 minutes more to thicken the stew. Garnish with the chopped parsley.
Weitere Informationen zur Kategorie Barley.
|
