Red Lentil & Barley Soul Stew
No, it's not made from souls. It feeds souls. And it is delicious. Shamelessly based off of this recipe, edited to make it more mollyawesome.
Just one problem with it: could someone PLEASE explain to me why it tastes like it's got ham and cheese in it? This thing is vegan. It shouldn't taste ham-and-cheese-y.
Does it anyway.
Ingredients
1ish tbsp olive oil
1 medium onion, diced
3 ribs celery, chopped
1 medium sweet potato, peeled and cut into 1/2-3/4"ish cubes
1 tbsp minced garlic (or however many cloves that is, if you mince your own)
6 1/2 cups vegetable broth (I use 6 1/2 cups water + 2 tbsp vegetable bouillon
1 cup red lentils, raw but rinsed
1/2 cup barley, raw but rinsed
1 tbsp dry basil
1 tbsp dry dill (that sounds like a lot, it's just right)
1/4 tsp dry thyme
1 lb frozen spinach (that's probably like 2 or 3 bags of it fresh, idk)
Instructions
- Get the frozen spinach out of the freezer so it can start thinking about thawing some.
- Cut up the onion.
- Heat the oil in a large soup-pot over medium-high heat.
- Add the onion.
- While the onion's cooking, cut up the sweet potato. Add it to the pot.
- Cut up the celery. Toss it into the pot as well.
- Add the garlic. Stir everything around so it plays nice.
- Cook 3-5 minutes.
- Add the broth, lentils, and barley.
- Add the basil, dill, and thyme.
- Bring to a boil.
- Reduce to a simmer (seriously, this was like a 2 or 3 on my stove) and let cook for 30 minutes.
- Add the frozen spinach. You can increase the heat a bit to bring it back to a boil if you want. I didn't.
- Cook an additional 30 minutes.
Points of interest:
1. I used split lentils, so they turned into a paste in my soup. Very nice, thickened it delightfully.
2. If you're not carb-conscious, this goes REALLY well with a side of bread.
3. If you're not vegan, this goes REALLY well with a hard-boiled egg.
4. This recipe STILL tastes like it's got ham and cheese in it. I swear it doesn't.
5. Makes fantastic leftovers for lunches. Highly recommended.
Just one problem with it: could someone PLEASE explain to me why it tastes like it's got ham and cheese in it? This thing is vegan. It shouldn't taste ham-and-cheese-y.
Does it anyway.
Red Lentil & Barley Soul Stew
Ingredients
1ish tbsp olive oil
1 medium onion, diced
3 ribs celery, chopped
1 medium sweet potato, peeled and cut into 1/2-3/4"ish cubes
1 tbsp minced garlic (or however many cloves that is, if you mince your own)
6 1/2 cups vegetable broth (I use 6 1/2 cups water + 2 tbsp vegetable bouillon
1 cup red lentils, raw but rinsed
1/2 cup barley, raw but rinsed
1 tbsp dry basil
1 tbsp dry dill (that sounds like a lot, it's just right)
1/4 tsp dry thyme
1 lb frozen spinach (that's probably like 2 or 3 bags of it fresh, idk)
Instructions
- Get the frozen spinach out of the freezer so it can start thinking about thawing some.
- Cut up the onion.
- Heat the oil in a large soup-pot over medium-high heat.
- Add the onion.
- While the onion's cooking, cut up the sweet potato. Add it to the pot.
- Cut up the celery. Toss it into the pot as well.
- Add the garlic. Stir everything around so it plays nice.
- Cook 3-5 minutes.
- Add the broth, lentils, and barley.
- Add the basil, dill, and thyme.
- Bring to a boil.
- Reduce to a simmer (seriously, this was like a 2 or 3 on my stove) and let cook for 30 minutes.
- Add the frozen spinach. You can increase the heat a bit to bring it back to a boil if you want. I didn't.
- Cook an additional 30 minutes.
Points of interest:
1. I used split lentils, so they turned into a paste in my soup. Very nice, thickened it delightfully.
2. If you're not carb-conscious, this goes REALLY well with a side of bread.
3. If you're not vegan, this goes REALLY well with a hard-boiled egg.
4. This recipe STILL tastes like it's got ham and cheese in it. I swear it doesn't.
5. Makes fantastic leftovers for lunches. Highly recommended.
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