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Community library
Lentil and Barley Stew from Tom Miller
12
Servings
11
Ingredients
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Ingredients
Makes 12 servings- onion, yellow 3.0 whole
- celery stalks, chopped 12.0 whole
- tomatoes, diced 8.0 cup(s)
- water 6.0 cup(s)
- lentils, dried 1.5 cup(s)
- barley 1.0 cup(s)
- salt 1.5 teaspoon(s)
- rosemary, dried 0.5 teaspoon(s)
- carrots, shredded 1.0 cup(s)
- black pepper, ground 0.5 teaspoon(s)
- oil, olive 1.0 fluid ounce(s)
Recipe Instructions
At home:
Chop onions and saute in olive oil until tender. Add chopped celery and cook for 5 minutes. Add everything else except for the carrots. Bring to boil, cover, and then simmer for 25 minutes. Add carrots and cook for 5 more minutes.
Dehydrate the entire batch after cooking. Spread the stew on fruit roll sheets (tray liners) for dehydrating. When dry put in ziplock.
On the trip to hydrate and reheat:
Cover the dried stew with water to rehydrate. Heat and serve. Add water so that it has a somewhat thick consistency, making adjustments as you heat it. Sample to test that it is hydrated and then serve.
Grated parmesan cheese is good over the top.
