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3/4 c chopped onions
1 garlic clove, minced
1 tbs oil
2 (16oz) cans stewed tomatoes, undrained
2 (14.5oz) cans beef broth
1/4 c uncooked barley
1 tsp salt
1 tsp dried basil
1 c diced, peeled potatoes or rutabaga
3/4 c thinly sliced carrots
1/2 cup uncooked lentils
In stockpot, cook onions and garlic in oil over medium-high heat until crisp-tender, about 5 minutes. Add tomatoes, beef broth, barley, salt and basil. Reduce heat;cover and simmer 20 minutes. Add potatoes, carrots and lentils; cover and continue simmering 20 minutes to 30 minutes or until lentils and vegetables are tender.
5 (1.5 cup) servings
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