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[quote=Anonymous][quote=Anonymous]My sister-in-law came to visit for a long weekend when our twins were 1 year old and we were exhausted.  She helped out by doing a lot of cooking (including a little stocking of our freezer).  She made this which one of my toddlers loves and the other is lukewarm on.  I also love it.  I usually make a double batch and freeze half.  It freezes well.  I also get 2-3 medium red peppers and cut up myself instead of the bagged pepper strips.  Sometimes instead of fresh red peppers, I'll get a large jar of roasted red peppers, also works and adds a nice flavor to the stew.  I also move the corn from the second part to the first part so that you have roasted corn.  I find that it brings out a better flavor from the corn.  The barley has a good bit of protein, so this should help.

LENTIL BARLEY STEW
Single batch:
1/4 cup olive oil
1 onion, chopped
celery - several stalks - chopped
1 bag pepper strips (Trader Joe’s has)

Heat olive oil in large pan and brown onions, celery and pepper strips until soft.

Then add:
1 large jar crushed or stewed tomatoes (approx.2.5 cups)
2 cups water
½ cup lentils
1/3 cup barley
4-6 carrots, peeled and cut into “coins”
1 bag frozen corn

Let stew for 1-2 hours on low.  It’s worth making a double batch. Double all ingredients except for pepper strips and corn.[/quote]

This sounds good (and easy).  
Do you freeze it in a plastic tupperware type container and just microwave it when you want to eat it? [/quote]

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