Lentil Barley Stew Recipe

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 small yellow onions, diced
• 2 large carrots, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 cup dried lentils, picked through, rinsed, and drained
• 4 cups vegetable broth
• 1 (28 ounce) can diced tomatoes
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 1/2 cup dry barley, dry
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• Kosher salt, to taste
• Pepper, to taste

Directions:

1. Heat oil in a large stock pot or Dutch oven over medium heat. Add onion and carrots. Cook until translucent and fragrant, about 3 minutes.
2. Stir in garlic and cumin. Add lentils, broth, tomatoes, brown sugar, and cinnamon stick. Bring to boil.
3. Reduce heat to low and add barley. Simmer 60 minutes or until barley and lentils are tender.
4. Stir in parsley. Add salt and pepper, to taste.