Lentil-Barley Stew with Dumplings
1-2 tablespoons coconut oil
1 large onion, diced
2 stalks celery, diced
2 large carrots, diced
1 tablespoon minced garlic
2 quarts vegetable stock or un-chicken stock
1/2 to 1 quart water (I usually eyeball it, so am just guessing here)
couple of sprigs of fresh rosemary; salt and pepper to taste
1 cup pearl barley, uncooked
1 cup brown lentils
1 - 15oz can diced tomatoes
2 cups fresh or frozen green beans, cut into 1-inch pieces
2 cups vegan baking mix
1-2 tablespoons vegan Worcestershire sauce (optional)
In a large stockpot, melt the coconut oil over medium heat. Saute' the onion, celery and carrot until soft, approx. 5 minutes. Add garlic, cook for another minute (be careful not to let the garlic brown!). Add the vegetable or un-chicken stock, about 1/2 quart of water (you can add more later if the stew gets too thick) and the rosemary sprigs. You could chop the rosemary if you wanted to, but I just throw the whole thing in and fish the sticks out later...works just fine.
Bring to a boil and add lentils and barley. Lower heat, cover and simmer for 45 minutes or until barley is mostly cooked. Add tomatoes, green beans, Worcestershire sauce, salt and pepper.
In a small bowl, combine baking mix and about 2/3-3/4 cup of the broth from the stew to make the dough for your dumplings. After bringing the stew back up to a boil, drop dough by spoonfuls onto stew. Reduce heat and simmer again, 10 minutes uncovered, then 10 minutes covered.
Ladle into bowls and enjoy!