Lentil barley vegetable stew

1⁄4; cup olive oil

4 carrots, peeled and cut into pieces

2 leeks well washed and cut into 1⁄4-inch; dice

2 ribs celery, diced

2 zucchini, trimmed and diced


1 large onion, chopped

2 cloves garlic, minced

1 teaspoon dried thyme

1 cup dried lentils

1⁄2; cup pearl barley

6 cups chicken broth

2 cups diced fresh tomatoes

1 cup torn fresh basil leaves


1⁄2; cup chopped fresh parsley

Salt and pepper to taste

Put olive oil in large heavy pot and add carrots, leeks, celery, zucchini, onion and garlic. Cook over low heat, stirring until vegetables are wilted, about 15 minutes. Stir in the thyme. Add lentils, barley and the broth. Bring to boil, reduce heat to medium and simmer, uncovered, stirring often, for 30 minutes. Add tomatoes, basil and parsley, season to taste with salt and pepper and continue to cook until lentils and barley are tender, about 10 minutes more. If more liquid is needed, add a little white wine, more broth or water.

Lamb stew with white beans

3 pounds lamb shoulder, trimmed and cut into 11⁄2-inch; pieces

11⁄2; teaspoon salt

1 teaspoon ground pepper

3 tablespoons vegetable oil


2 medium onions, chopped

3 garlic cloves, minced

3 tablespoons flour

1 cup white wine

2 cups chicken broth

2 bay leaves

1 tablespoons minced fresh rosemary

3 carrots, peeled and chopped

One 15-ounce can white beans, drained and rinsed

1⁄2; cup chopped fresh parsley

Heat oven to 325. Place lamb cubes in large bowl and sprinkle with salt and pepper. Toss to coat. Heat 2 tablespoons oil over medium heat in Dutch oven. Add half of lamb and brown on all sides. Remove meat and set aside on plate. Repeat process with rest of oil and lamb. Add onions to empty Dutch oven and sauté; until softened, then add garlic and cook another 30 seconds. Stir in flour and cook until lightly browned, 2 minutes. Add wine, scraping up any browned bits stuck to bottom. Add stock, bay leaves and rosemary and bring to simmer. Add meat, return to simmer, cover and place in oven. Cook about 1 hour. Take pot from oven and add carrots. Cover and return to oven. Cook just until meat is tender, about 11⁄2; hours. Remove pot from oven and add beans. Cover and return pot to oven until meat is tender and beans are heated through, about 15 minutes. Remove from oven. This stew can be made up to two days ahead. Reheat on top of stove. Before serving, stir in parsley and discard bay leaves. Taste for seasoning and serve.

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