Vegetable barley stew with lentils

Main Ingredient: Various Vegetables
Course: Various soups and stews Various Main Dishes
Cuisine: Chinese
Dietary: Various vegetarian
Special food: Ethnic
Yield:

Vegetable barley stew with lentils ingredients

1 c Pearl barley
6 c water
Light vegetable oil spray
1 c Chopped onion (1 medium)
1 1⁄2 c Scraped & chopped carrot
-(2 to 3 carrots)
1 c Dried lentils
1 Bay leaf
1⁄2 t Grated fresh ginger
1 T Dried basil
1 T Dried thyme
1 T Dried oregano
3 c V8 juice, low-sodium
1 c Chopped zucchini (1 small)
1 c Chopped red bell pepper
-(1 medium pepper)
1 T Chopped jalapeno peppers
-(1 small pepper)
1 c Scraped & chopped celery
-(2 medium stalks)
1 c Chopped tomato (1 medium)
2 c Chopped mushrooms
6 garlic cloves, peeled
-minced
2 T soy sauce, reduced sodium
1⁄2 c Chopped fresh parsley

Cooking Vegetable barley stew with lentils

1. Combine the barley and 4 cups of water in a medium saucepan.
2. Bring to a boil over medium heat and cook for 5 minutes.
3. Reducei the heat to low and simmer for 30 minutes, then remove the pan from the heat.
4. put a heavy stockpot over medium heat for about 1 minute.
5. Spray it twice with the vegetable oil. Add the onion and carrots.
6. Sautei, stirring constantly, for 3 minutes.
7. Stiri in the lentils, bay leaf, ginger, dried herbs, and remaining 2 cups water.
8. Bring the mixture to a boil, cover, and reduce the heat to low. Simmeri for about 20 minutes, until the lentils are tender.
9. add the v8 juice, zucchini, peppers, celery, and tomato to the pot. Cook over low heat until the vegetables are tender, about 10 minutes.
10. Pour in the barley and its cooking liquid.
11. Stir in the mushrooms, garlic, and soy sauce.
12. Cook for 10 minutes more to thicken the stew.
13. garnish with the chopped parsley.
14. fat per serving= 1.
15. 5 grams calories per serving= 316 in the kitchen with rosie by rosie daley.