Warm
up with a stew that is very simple to make.
To
this you might add your own personal signature...
a
favorite seasonal veggie, some leafy greens, a touch of miso,
Yield:
Makes about 1 1/2 quarts
|
1/2
cup lentils 1/4
cup hulled or pearled barley 1
quart vegetable broth or water 1
medium onion 1
medium potato* 1-3
cloves garlic 1-2
carrots, diced 1
celery stalk, sliced 1/2
teaspoon oregano 1/2
teaspoon ground cumin 1/4
teaspoon red pepper flakes 1/4
teaspoon black pepper 1/2
- 1 teaspoon salt 1
heaping tablespoon miso* |
Place
all ingredients except salt into
large pot and bring to a simmer. Cover and cook, stirring
occasionally, until lentils and barley are tender, about 1 hour. Ass salt to
taste. *My
additions were one medium potato cubed and added at the start and then a
heaping tablespoon of Shiro (yellow) Miso dissolved into 1/2 cup water,
stirred in right before serving. Note:
Miso shouldn't be simmered or boiled to keep it's nutritional qualities
alive. |
Recipe from Healthy Eating for Life for Children by Amy Lanou.