Recipe: Lentil Barley Vegetable Stew (with carrots, leeks, zucchini and tomatoes)

LENTIL BARLEY VEGETABLE STEW

1/4 cup olive oil
4 carrots, peeled and sliced
2 leeks (3 inches green left on), well washed and cut into 1/4-inch dice
2 ribs celery, cut into 1/4-inch-thick slices
2 zucchini, cut into 1/4-inch dice
1 large onion, chopped
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves or 1 teaspoon dried
1 cup dried lentils, rinsed
1/2 cup pearl barley, rinsed
5 to 6 cups vegetable broth, divided use
2 cups diced seeded ripe tomatoes
1 cup torn fresh basil leaves
1/2 cup coarse-chopped fresh flat-leaf (Italian) parsley
Salt and fresh-ground black pepper, to taste

Place the olive oil in a large heavy nonreactive pot and heat over medium-high heat. Reduce heat to medium and add the carrots, leeks, celery, zucchini, onions and garlic. Cook over low heat 15 minutes, stirring, or until the vegetables are wilted. Stir in the thyme.

Add the lentils, barley and 5 cups vegetable broth. Bring to boil over high heat. Reduce heat and simmer, uncovered, stirring often, 30 minutes.

Then add the tomatoes, basil and parsley; season with salt and pepper and cook 10 minutes more or until lentils and barley are tender. If stew seems a bit dry, add all or part of the remaining 1 cup broth.

Serve immediately or refrigerate, covered, for up to 6 hours and reheat slowly at serving time.

Makes 10 cups
Source: U.S.A. Cookbook by Sheila Lukins