Barley Stew With Lentils

From: The Good Book Cookbook
Naomi Goodman, Robert Marcus, Susan Woolhandler

Good stuff--VERY quick & easy--My friend Sylvia S., gave me this cookbook.
Her Hubby, Tom, made this for one of our Shabbat dinners.
Without meat, I was surprised that Hun Bun said he liked it.
I will be adding this to our dinner menu often. I have served it with cornbread & challah.
One recipe/batch was just enough to feed me,
my big, hungry Hun Bun and my big, hungry Bunchkin.
If you have a big family or you want (planned) leftovers, make a double batch.
It is truly just as good, if not better, the next day.

1/3 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
5 Tablespoons butter
5 cups water or stock
1/2 cup barley
1 cup dried lentils
(picked over and washed)
1/8 teaspoon dried rosemary
2 teaspoons salt
2 teaspoons cumin
1/2 pound beet greens or spinach (I used frozen--works fine)

In a large soup pot, sauté the chopped onion, celery and carrots in the butter.
Add the water or stock, lentils, barley, rosemary, salt, and cumin.
Bring to a boil, turn down heat, and cook until lentils and barley are tender, about 1 hour.
Remove scum as it forms (I didn't have this problem).
Add greens for the last 15 minutes of cooking.

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August 25, 2006