- 2 teaspoons canola oil
- 1/2 onion, chopped
- 3 cups water
- 1 green bell pepper, chopped
- 1 cup shredded carrot
- 1 cup cubed potato
- 1 cup corn kernels
- 1/2 cup chopped celery
- 1/2 cup chopped rutabaga
- 1/2 cup uncooked barley
- 3/4 cup dry lentils
- 2 cups chopped arugula
- 1 teaspoon salt
- Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
- Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
- Remove from heat. Stir in arugula and season with salt to serve.
04/27/2018
recipepes.com
Lentil Barley Stew, recipe
PT15M
PT1H
5
455 calories
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