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 6people
Equipment
Non-stick pot
Ingredients
1/2onion
2garlic cloves
2carrots
2cupskale
1cupfrozen peas
1cupcorn kernals
2zuccinhi
1cup pearled barley
1cupred lentilsrinsed
18ozjar of salsa
132ozlow sodium vegetable stock
2tbsptomato paste
1tspcurry 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.