Guest guest Posted February 3, 2010 Report Share Posted February 3, 2010 On Wed, 3 Feb 2010 08:32:02 -0800 (PST), Gypsy G <bohemian_river wrote: >I have plenty of rice and barley if that helps. Okay, here's a TNT recipe: Lentil Soup 1 cup lentils 1/2 cup barley 5 cupes water 2 carrots, diced 1 celery stalk, diced 1 large onion, chopped 2 chicken-flavored bouillon cubes 1 can tomates, diced and including juice 1 tsp curry powder 1 bay leaf salt and pepper to taste 1 Tbsp oil, preferably, olive oil 'Saute the celery, onion and carrot in oil until onion is translucent. Add all the other ingredients, along with the spices. Bring to a boil, stirring occasionally. Adjust liquid to desired consistency Lower heat to low simmer and cook for 45 minutes to an hour. Serve with crusty sourdough bread. Here's another: Tex-Mex Stew 2 cans black beans, drained 1 can whole kernal corn, drained 1 can tomatoes, including juice 1 sm (8 oz) can tomato sauce 2/3 cup barley (or equivalent TVP) 1 large onion 2 cloves of garlic 1 tbsp chili powder 1 tsp oregano olive oil dried red pepper flakes salt and pepper to taste Saute onion and garlic until onion is tender.. Pour in remaining ingredfients. Bring slowly to a boil. Reduce heat and simmer, covered, for about 30-40 minutes, until barley is tender. Adjust seasonings. Serve with rice and grated cheese, sour cream, salsa, avacado, etc.. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2010 Report Share Posted February 3, 2010 Sorry, I forgot to add the crockpot versions. These are both good recipes for the crockpot. After sauteeing the vegetables, place them in the crockpot, Then add all the other ingredients and cook on low for 6 to 8 hours, or until the barley is sufficently tender. On Wed, 03 Feb 2010 15:03:19 -0800, Mary <tylin10 wrote: >On Wed, 3 Feb 2010 08:32:02 -0800 (PST), Gypsy G ><bohemian_river wrote: > >>I have plenty of rice and barley if that helps. > >Okay, here's a TNT recipe: > >Lentil Soup >1 cup lentils >1/2 cup barley >5 cupes water >2 carrots, diced >1 celery stalk, diced >1 large onion, chopped >2 chicken-flavored bouillon cubes >1 can tomates, diced and including juice >1 tsp curry powder >1 bay leaf >salt and pepper to taste >1 Tbsp oil, preferably, olive oil >'Saute the celery, onion and carrot in oil until onion is translucent. >Add all the other ingredients, along with the spices. Bring to a boil, >stirring occasionally. Adjust liquid to desired consistency Lower heat >to low simmer and cook for 45 minutes to an hour. Serve with crusty >sourdough bread. > >Here's another: > >Tex-Mex Stew >2 cans black beans, drained >1 can whole kernal corn, drained >1 can tomatoes, including juice >1 sm (8 oz) can tomato sauce >2/3 cup barley (or equivalent TVP) >1 large onion >2 cloves of garlic >1 tbsp chili powder >1 tsp oregano >olive oil >dried red pepper flakes >salt and pepper to taste >Saute onion and garlic until onion is tender.. Pour in remaining >ingredfients. Bring slowly to a boil. Reduce heat and simmer, covered, >for about 30-40 minutes, until barley is tender. Adjust seasonings. >Serve with rice and grated cheese, sour cream, salsa, avacado, etc.. > > > > > >--- > >Interested in rubber stamping? Contact me at jennyos_address. I offer special discounts to all new Stampin' Up! customers. www.stampinup.com > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2010 Report Share Posted February 4, 2010 Lentil Soup - This is the recipe I start with. I add some diced mushrooms, shredded zucchini, chopped cauliflower, whatever is around; I use all broth and no water 2 cups lentils, sorted and rinsed 4 cups water 4 cups vegetable broth or water 1 large onion, chopped 1/2 cup chopped carrot 1/2 cup chopped celery 1 clove garlic, minced 3 Tbsp fresh chopped parsley 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp oregano 1 (16 oz) can tomatoes and their juice, cup up 2 Tbsp red wine vinegar (I use apple cider vinegar) 1 cup uncooked very small whole wheat pasta such as ditalini or elbows (optional) parmesan cheese (to serve) Place lentils in large soup pot with water, onions, carrots, celery, garlic, parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make sure that the lentils are completely cooked before adding salt or acid. Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding 1 cup uncooked very small pasta (such as ditalini or elbows) if desired. I also add a couple of tablespoons of olive oil. Serve with more vinegar and parmesan cheese. Quote Link to comment Share on other sites More sharing options...
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