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[quote=Anonymous]Lentil barley stew is a wonderful entree/side.

Heat olive oil (enough to cover bottom of a large Dutch oven).  Add in one bag of frozen corn, one chopped medium onion, a couple of big cloves of chopped garlic.  Then add a few stalks of chopped celery, 1-2 large red peppers cut into small bite-sized pieces (or 2-3 medium).  Cook until these are soft and the onions and corn are just starting to caramelize (brown).  Add about 20 oz of stewed or crushed tomatoes, 2 cups of water or vegetable broth, 1/2 cup lentils, 1/3 cup barley, 4-6 carrots cut into discs.  Let stew low for about 2 hours.  The recipe I have suggests making a double batch because it is easy to make and freezes well.  You double everything except for the peppers and corn.

It goes well by itself, over rice, over wide pasta (we do egg noodles, but if you are vegan, you can probably find other wide pasta).  I recently made a double batch and we ate 1/2 and split the remaining two quarter portions into freezer containers for later.  One portion is enough for two of us (myself and one son) to have as entrees and my wife and other son to have as sides for one full meal and a little leftover (like one or two lunch portions).[/quote]

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