Lentil-Barley Stew

Good served with cabbage slaw and crusty sourdough bread.

1 cup lentils

2-1/2 quarts vegetable or

fat-skimmed chicken broth

2 cups sliced celery (about 10-oz.)

1-3/4 cups sliced carrots

(about 1/2 lb.)

1 cup barley

1 large onion, peeled and sliced

1 or 2 cloves garlic, minced

2 tsp. dried rosemary

5 cups coarsely chopped tomatoes

(about 2-1/4 lbs.)

1 Tbsp. Olive oil

Salt and pepper to taste

1. In frying pan saute onion and garlic in olive oil until the onion is limp and well browned. Set aside.

2. Sort lentils, discard debris, and rinse.

3. In a 6 to 8 quart pan, combine lentils, broth, celery, carrots, barley, sauteed onions and garlic, and rosemary. Bring to a boil over high heat, stirring frequently. Reduce heat, cover, and simmer, stirring occasionally, 15 minutes.

4. Add tomatoes, cover, and stir occasionally until lentils are tender to bite, about 15 minutes longer.

Makes 8-10 servings

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