Monday, April 11, 2011

Pearl Barley Vegetable Stew with Almonds

I found this recipe recently on Veggie Num.Num's site.  There has been nothing from that site that I haven't made and loved.  This stew was no exception.

This stew is thick, hearty, and loaded with flavor.  Try this for your 'Meatless Monday' some night soon!

Pearl Barley Vegetable Stew with Almonds
((Printable Version))

2 tablespoons olive oil
1 yellow onion, diced
3-4 cloves garlic, minced
1 teaspoon curry paste (or dry curry powder)
1/2 cup rinsed brown lentils (optional)
4 medium russet potatoes, diced
3- 4 medium carrots, peeled and diced
1 zucchini, diced
several large handfuls of roughly chopped lettuce*
several large handfuls of baby spinach*, roughly chopped
1 cup medium or large pearl barley
3/4 to 1 cup raw almonds, roughly chopped
3 to 4 cups vegetable stock

Heat the oil over medium high heat in a large stock pot and cook the onions for about 2 minutes.  Add the garlic and curry paste and cook for about 45 seconds.  Add about 1 tablespoon of vegetable stock and continue cooking for another minute.

Add the potatoes, and carrots and toss with the onion mixture for about a minute.

Add the barley, lentils, almonds and enough stock to cover the vegetables by about an inch.  Bring to a boil and simmer, partially covered, for about 40 minutes.  Continue cooking and stirring occasionally.  If the stew seems to dry, add a little bit more stock. Continue cooking , until the barley is soft, the lentils are tender, the stew is thick, and the potatoes are fork tender.

Add the diced zucchini and continue cooking for about 5 minutes.

Finally, add the lettuce and/or spinach (I used both) just before serving.

I like a very thick stew, if you want yours a little thinner, add more broth or a little water.

Season with salt and pepper to taste and top with additional almonds.

*Any lettuce will work for this stew.  Iceberg is great, but I went for a more nutrient packed dark green leaf lettuce.  The baby spinach went perfectly with this stew as well.  Since it wilts down significantly, add as much as you'd like.

Serve with bread for dipping.

(Adapted from Veggie Num.Num)
Linked to:  Tuesday Night Supper Club, Gooseberry Patch


  1. Nice dish! I like barley, I like vegetables, I like almonds.. :D I like this recipe

  2. That stew looks so tasty. I love your photos. Thanks for letting me know that you all have been enjoying the nutri-grain knock offs. I'm so glad that you like them :) Have a good one!

  3. I love lentil stews they are my kind of comfort food. This one looks delicious with the potatoes in there as well, thanks!! :D

  4. yum! this looks hearty and delicious. we do meatless fridays at my house...and i am always looking for recipes that will satisfy my meat lovin' husband! thank you for sharing with tuesday night supper club.

  5. How did I miss this recipe from earlier this year??? Always wondered what other stuff you could make with barley!

  6. OMG all over the place! This looks so so so good.