Recipe: Green Lentils and Barley with Tomatoes and Rosemary

GREEN LENTILS AND BARLEY
WITH TOMATOES AND ROSEMARY

1/2 cup French green (or regular green) lentils
1/3 cup pearled barley
1/4 cup extra-virgin olive oil
1/2 cup chopped onion
1/2 cup chopped celery
2 1/2 cups canned whole tomatoes, cut into pieces
1 3/4 cups water
2 tablespoons honey
Salt and pepper to taste
Pinch dried rosemary, optional
1/2 cup shredded carrots

Place the lentils and barley in a pot and cover with water. Swish them around, drain and cover with fresh water. Repeat until the water runs clear.

In a medium-sized pot, heat the olive oil and saute the onion until tender.

Add celery and cook 5 minutes longer. Add remaining ingredients except the carrots, and bring to a boil; cover and simmer 25 minutes, stirring occasionally.

Remove cover, add carrots and cook 5 minutes longer or until barley and lentils are tender. Serve hot.

Makes 6 servings
Adapted from source: The New York Times Natural Foods Cookbook by Jean Hewitt, 1971