Hearty Barley Lentil Stew with Root Vegetables and Thyme
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 parsnips, diced
- 1 large potato, diced
- 1 cup brown lentils, rinsed
- ½ cup pearl barley, rinsed
- 6 cups vegetable broth
- 4 sprigs fresh thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic, carrots, parsnips, and potato. Cook for 5 minutes, stirring occasionally.
- Add the lentils and barley to the pot. Pour in the vegetable broth and add the thyme sprigs, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 35 minutes until the barley and lentils are tender.
- Remove the thyme sprigs before serving.
Notes
If the stew thickens too much after chilling, stir in a splash of broth when reheating to loosen it. The root vegetables hold their shape well in the freezer, so portion the cooled stew into containers for up to two months. Fresh thyme works best here, but you can swap in 1 teaspoon dried thyme if needed.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife