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barley and lentil stew
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Lentil Barley Stew

Hardy and super filling lentil barley stew is vegan, oil-free and the perfect meal to prep for the week ahead.
Course Main Course, Soup
Cuisine Plant-Based, Vegan
Servings 6 people

Equipment

  • Non-stick pot

Ingredients

  • 1/2 onion
  • 2 garlic cloves
  • 2 carrots
  • 2 cups kale
  • 1 cup frozen peas
  • 1 cup corn kernals
  • 2 zuccinhi
  • 1 cup pearled barley
  • 1 cup red lentils rinsed
  • 1 8oz jar of salsa
  • 1 32oz low sodium vegetable stock
  • 2 tbsp tomato paste
  • 1 tsp curry powder

Instructions

  • Saute onions and garlic in a non-stick pan with a little water. Cook until golden in color.
  • Then add in the carrots, zucchini, curry powder, and salsa. Mix until combinded, and cook for 2-3 minutes . Add in the vegetable stock, barley, rinsed lentils, and tomato paste. Cook on low to medium heat for 25-30 minutes.
  • Add in the vegetable stock, barley, rinsed lentils, and tomato paste. Cook on low to medium heat for 25-30 minutes.
  • After it's finished cooking and the liquid has been absorbed, add in the frozen corn and peas. If you want the stew to be looser, add in a little water until you reached the desired consistancy.

Notes

This stew is salt-free but you are more than welcome to add a little salt on after the stew is cooked.