Hearty Third World Vegetable Stew
| 1/4 cup oil | 4 carrots, diced |
2 leeks (Leave 3" of green on) |
| 2 stalks celery, diced |
1 large onion, diced |
2 medium zucchinis, diced |
| 1 tsp. thyme | 1 Tbsp. garlic, minced |
1/2 cup pearl barley, rinsed |
| 1 cup lentils, rinsed |
2 cups tomatoes, seeded and diced |
7 cups vegetable broth (may substitute with chicken broth) |
| 1 cup fresh basil leaves, torn |
salt and pepper, to taste |
1/2 cup parsley, coarsely chopped |
Make certain to dice the vegetables to a similar size,
so that they cook at the same rate. Place oil in a large
Dutch oven and add carrots, leeks, celery, zucchini, onion
and garlic. Cook over low heat, stirring, for 15 minutes,
or until the vegetables are wilted. Stir in Thyme.
Add lentils, barley and broth. Bring to a boil. Reduce heat
to medium and simmer uncovered for 30 minutes, stirring often.
Add tomatoes and basil. Season with salt and pepper to taste,
then cook 10 minutes more. Stir in parsley. Serve with warm
crusty peasant bread, if you like.
Serves about 6 people.
