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!
SO HOW'D IT GO?
Looking for (yummy) truly nutritious classic Western style cold weather recipes (rather than Eastern or Asian style - Not complaining, but I eat enough Asian style food - don't you?...;)...) And this recipe just saved the day! Thank you!