¼ c. extra virgin olive oil
¾ c. chopped celery
¾ c. chopped onion
6 c. vegetable broth
¾ c. lentils
1 - 28 oz. can of diced tomatoes
1 - 15 oz. can of tomato sauce
¾ c. barley
¼ t. pepper [or to taste]
½ t. garlic salt
½ c. shredded carrots and cook 5 minutes more and serve.
1. Saute' in a large pot, olive oil, celery and onion.
2. Add the vegetable broth, lentils and cook 20 minutes.
3. Add diced tomatoes, sauce, barley, pepper and garlic salt and simmer 45-60 minutes.
4. Add shredded carrots and cook 5 minutes more and serve.
Note: I have also placed all ingredients in a crock pot, cooked on high for 4-6 hours and it tastes great! This is a hardy meatless / fishless stew! (Serves 6)
Adapted from More-With-Less Cookbook by Doris Janzen Longacre, p. 107