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Lentil and Barley Stew
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped or shredded carrot
3 cups V8 juice
1 can (15 oz) diced tomato
1 1/2 cups water
3/4 cup dry lentils or 1 can (15 oz) canned lentils
1/2 cup pearled barley
1 teaspoon minced garlic
1 teaspoon pepper
1/2 teaspoon dried rosemary
In 4-quart saucepan or Dutch oven, bring water, onion,
celery, and carrots to a boil. Cook until tender (approx 3-4
min). Add remaining ingredients. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes or until lentils and barley
are tender. Stir occasionally. If desired, stir in additional
water for a thinner stew. Yield: 6 servings.
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