November Recipe: Lentil and Barley Stew

This plant-based stew is filling and high in fiber, which is great for digestion and heart health. It’s a wonderful meatless option with earthy, comforting flavors.

Ingredients

• 1 cup dry lentils, rinsed

• 1/2 cup pearl barley, rinsed

• 1 medium onion, chopped

• 3 carrots, sliced

• 2 celery stalks, sliced

• 4 cups low-sodium vegetable broth

• 1 can (14.5 oz) diced tomatoes, no salt added

• 1/2 teaspoon smoked paprika

• 1 teaspoon dried oregano

• Salt and pepper to taste

Instructions

Place the lentils, barley, onion, carrots, celery, vegetable broth, and diced tomatoes into a large pot. Stir in the smoked paprika and oregano. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 45 minutes, or until the lentils and barley are tender. Season with salt and pepper, then serve warm.