For the past few years, I’ve made this simple, yet nourishing dish for Ash Wednesday, then frozen the rest for Good Friday’s meal. With cheese melted on top, it’s delicious and delightfully frugal; without cheese, it’s positively penitential and even more frugal. More on why Catholics choose to sacrifice as part of our Lenten devotion coming this week.
- 1 chopped onion
- 2 stalks celery, sliced
- 2 cloves garlic, minced
- 1 chopped green pepper (in my freezer)
- 6 c. water
- 1 c. barley
- 1 c. dry lentils
- 1 carrot, shredded
- 2 c. tomato sauce
- 2 Tbsp. apple cider vinegar
- 2 Tbsp. soy sauce
- 1 tsp. basil
- ½ tsp. marjoram
- salt and pepper
- Sauté onion, celery, garlic, and green pepper in a large pot with a small amount of water or oil until softened.
- Add 6 cups water, barley, and lentils.
- Bring to a boil and reduce heat to low.
- Stir, cover and cook 30 minutes.
- Add all the remaining ingredients, stir, cover and cook 30 minutes.
You can also crock pot this. Serve over potatoes or brown rice.
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Seriously. You can’t get much simpler than those directions! It’s the perfect meal for a day when you don’t want to spend a lot of time in the kitchen or if you want something simple and basic. It makes plenty for two meals for a family of four and freezes great.
Over potatoes is my favorite…
Want to “soak” it? Easy peasy. Just let the lentils and barley soak overnight in warm water with a few Tbs of vinegar added. Drain and proceed with the recipe as written except you’ll probably want to delete a 1/2-1 cup or so of water because the rice and lentils will have soaked up some already. (Why soak grains?) The lentils in the photo above were sprouted for a day or two before making the recipe.
Need more legumes? Check out my all-inclusive dry beans post.
More Meatless Meals: