Barley Stew with Lentils

Whole grains and beans, eaten together, were a primary source of complete protein, B vitamins, and dietary fiber for the people of the Holy Land. Since modern nutritional science affirms the health value of these foods, serve them with confidence any time of day.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large soup pot, saute the chopped onions, celery and carrots in the butter. Add the water or stock, lentils, barley, Rosemary, salt and Cumin. Bring to a boil, turn down the heat and cook until lentils and barley are tender, about 1 hour. Remove scum as it forms. Add greens for the last 15 minutes of cooking.