Jeannie's Winter Stew

(with Barley and Lentils)

Submitted By: Jeannie Harrington

Jeannie scores really high with this recipe. It's more than a meal by itself.

1 Cup Pearl Barley

6 Cups Water or Chicken Stock

Vegetable Oil Cooking Spray

1 Cup Chopped Onion

1 1/2 Cups Scraped and Chopped Carrot

1 Cup Dried Lentils or Lentil Soup From a Can

1 Bay Leaf

1/2 Teaspoon Grated Fresh Ginger

1 Tablespoon Dried Basil

1 Tablespoon Dried Thyme

1 Tablespoon Dried Oregano

2 3/4 Cup Low-Sodium V-8 Juice

1/4 Cup Earp's Western Steak and Dinner Sauce

1 Cup Chopped Zucchini

1 Cup Chopped Red Bell Pepper

1 Tablespoon Chopped Jalapeno Pepper

1 Cup Scraped and Chopped Celery

1 Cup Chopped Tomato

2 Cups Chopped Mushrooms

6 Garlic Cloves (minced)

1/2 Cup Chopped Fresh Parsley

Combine the barley and 4 cups of water or chicken stock in a medium saucepan. Bring to a boil on medium heat and cook for 5 minutes. Reduce heat to low and simmer for 30 minutes. Remove from stove.

Place a heavy stockpot over medium heat for 1 minute. Spray twice with the vegetable spray. Add the chopped onion and carrots. Saute', stirring constantly for 3 minutes. Stir in the lentils/soup, bay leaf, ginger, dried herbs and remaining 2 cups water or chicken stock. Bring mixture to a boil, cover and reduce heat to low. Simmer for about 20 minutes or until lentils are tender.

Add the V-8 juice, Earp's Western Steak and Dinner Sauce, zucchini, peppers, celery and tomato. Cook on low heat until vegitables are tender (aprox. 10 min.) Pour in the barley along with it's cooking liquid. Stir in the mushrooms, garlic. Cook for another 10 minutes to thicken the stew.

You may prepare the above exactly or consider adding left over meat or poultry. Note: only add meat or poultry that has been cooked prior.