We are usually late dinner eaters. However, my son plays Baseball and all Spring we are racing to get to games and practices; dinner needs to be early and quick. It’s a challenge, especially since I don’t want to sacrifice quality and nutrition. So this week I made a big pot of yummy (and vegan!) Barley Lentil Stew for a quick easy meal to heat up and eat on the run. Plus lentils and barley are the perfect pre-exercise fuel: offering protein, fiber and complex carbohydrates. Add in the kale, carrots, and tomatoes and you’ve got a great meal. Delicious, healthy, filling and quick…this recipe is a home run!
2 small Green Peppers
2 stalks Celery
1 Red Pepper
1 med. Sweet Onion
5 med. Carrots
1 cup Barley
1 cup Lentils
2 cups of Kale (fresh or frozen)
1 – 28 oz can of Diced Tomatoes
1 TBS Garlic Powder
1 Not-Chick’n Bouillon Cube (I bought mine at Whole Foods)
2-3 TBS Olive or Canola Oil
8-10 cups Water
In large soup pot, heat oil on medium high heat. Chop peppers, celery, carrots, and onion and sauté for around 10 minutes. Add 8 cups of water, barley and lentils*. Mix in bouillon cube and garlic powder. If you are using fresh kale, chop to bite sized pieces and add in now too. Cover and simmer for 45 minutes, stirring occasionally. Add the extra water as needed. Finally, stir in the tomatoes, and kale (if using frozen) and simmer for an additional 15 minutes. Season with salt and pepper if necessary, and serve with a drizzle of olive oil and/or a dollop of sour cream. Enjoy!
(*Always sort through your dry beans before using to make sure there are no rocks or other abnormalities. Your teeth will thank you!)