Source: More-with-Less Cookbook
Date tried: February 22, 2018
Yield: 6 servings
Time needed: 90 minutes
A lovely hearty vegetarian stew.
Lentil Barley Stew,
1/4 cup margarine
3/4 cup chopped celery
3/4 cup chopped onion
6 cups water
3/4 cup lentils
1 quart tomatoes, canned
3/4 cup barley or brown rice
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary
1/2 tsp. garlic salt
1/2 cup shredded carrots
In a large pot, sauté the celery and onion in the margarine.
Add the water and lentils, bring to a boil and cook over medium heat for 20 minted.
Add tomatoes, barley, salt, peppre, rosemary and garlic salt.
Simmer 40-60 minutes until lentils and barley are tender.
Add shredded carrot and cook 5 more minutes. Then serve.
Begin by browning boneless pork shoulder, diced, in pot.
Add celery and onion and sauté in drippings. Omit margarine.
Proceed with rest of recipe as above.