Barley and Vegetable Stew

6-8

Barley and Vegetable Stew

Save Recipe

Print Recipe

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup finely diced onion
• 2 cloves of garlic minced
• 1 carrot diced
• 1 parsnip diced
• 2 cups diced butternut squash
• 1 tbsp curry powder
• 1 tsp smoked paprika
• 1 tbsp chopped fresh thyme
• 1 red pepper finely diced
• 2 cups sliced mushrooms
• 1 540ml tin diced tomatoes
• 1 cup barley
• 3 cups vegetable stock
• 2 tbsp finely chopped mint
• 1 cup sour cream
• Juice of 1/2 a lemon
• Salt and pepper to taste

Instructions

1. In a large non-stick fry pan over medium-high heat. Add olive oil and heat for 1 minute. Add onions, garlic, carrots, parsnip and sauté for 3 minutes.
2. Add squash, curry powder, paprika, and thyme. Sauté for 2 more minutes and add red peppers, mushrooms, tomatoes and 1 cup vegetable stock. Reduce heat and continue to simmer for 20 minutes
3. While cooking vegetables in a large sauce pan, add barley to 2 cups vegetable stock and bring to a boil. Cover and reduce heat to low and cook for 20 minutes, stirring occasionally)
4. When barley is fully cooked, add to stew and stir to incorporate barley and vegetables.
For Garnish
5. In a small bowl combine sour cream, mint and lemon juice mix well and place a spoonful over stew.