Mixed Bean and Barley Vegetable Stew

This is a simple vegan recipe that makes a nice stew allowing for versatility of its use. It can be consumed on its own, on top of rice or quinoa, on top of a salad, in lettuce wraps, or pureed with a bit more liquid and eaten as a soup. So whether you were hoping to find a recipe for meatless Monday, Taco Tuesday, Wellness Wednesday, Thrifty Thursday, Fast Friday, Soup Saturday, or Stay-at-home-Sunday…this recipe could fit them all! My favourite way to enjoy it is on top of a spinach salad with a dollup of tzatziki on top and a sprinkling of The Chicago Spice House Moroccan Seasoning.

Bean Barley Stew

Ingredients

1 cup lentils

2 cups mixed beans

1 cup barley

2 cups sliced mushrooms

2 zucchinis, diced

1 red onion, diced

1 cup vegetable broth

1 cup dry white wine

1 cup water

2 Tbsp. nutritional yeast

1 tsp. truffle or sesame oil

Instructions

  1. Wash, drain, and then soak the lentils and beans in warm water for 2 hours.
  2. When read rinse them again and place in a pot. Add barley, fresh water, broth, and wine (or additional broth).
  3. Heat on medium and add in the remainder of the ingredients. Keep at a rolling boil for 30 minutes, then reduce heat to low and let simmer for about an hour or until liquid has boiled off. Additional spices or herbs can be added during this time or at time of serving is a variety of flavours is desired.

Until next time…stay healthy!