Lentil and Barley Stew About 6 servings 1/4 cup extra virgin olive oil 1 large onion, cut into quarter-inch dice 2 medium sized leeks, white part with about 3 inches of green, cut into quarter-inch dice 4 medium carrots, cut into quarter-inch dice 2 medium zucchini, cut into quarter-inch dice 2 large ribs celery, cut into quarter-inch dice 2 large cloves garlic, pressed or finely minced 1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme 1 cup dried brown lentils, rinsed 1/2 cup pearl barley, rinsed 6 to 7 cups strong vegetable stock or broth 2 cups diced ripe or canned tomatoes 1 cup fresh basil leaves, torn or chopped, or 2 Tablespoons dried basil salt and ground black pepper to taste 1/2 cup chopped fresh parsley Heat the olive oil over medium heat in a large, heavy pot or Dutch oven. Add the onion, leeks, carrots, zucchini, celery, and garlic. Stir-fry for about a minute, then cook over low heat, stirring frequently, for fifteen minutes or until the vegetables are well-wilted. Stir in the thyme and cook for another minute or two. Add the lentils, barley, and six cups of the stock or broth. Bring to a boil, then reduce the heat to medium and simmer, uncovered, for thirty minutes, stirring frequently. Stir in the tomatoes and basil. Season to taste with salt and pepper, and cook another ten minutes. Stir in the parsley and heat through. If the stew seems too dry, add up to one more cup of stock or broth. Serve with crusty bread and a fresh salad.

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