Prep: 50 Minutes Cook: 40 minutes Makes: 4 servings
2 tablespoons each: vegan "butter", extra-virgin olive oil
1/2 onion, chopped
2 ribs celery, chopped
1 can (28 oz.) crushed tomatoes
2 cups water
1/2 cup dried lentils
1/3 cup pearled barley
1/2 teaspoon salt
1/8 teaspoon dried rosemary (sometimes use oregano)
Freshly ground pepper
1 large carrot, peeled, shredded
1. Heat butter and oil in large saucepan over medium-high heat. Add onion; cook, stirring until tender, 3-5 minutes. Add celery; cook until softened, 5 minutes.
2. Add tomatoes, water, lentils, barley, salt, rosemary, and pepper to taste. Heat to boil; reduce heat to simmer. Cover; simmer over low heat, stirring occasionally, until the barley and lentils are almost tender, 25 minutes. Add carrot; cook until the barley and lentils are tender, 5 minutes.
Per serving: 330 calories, 14 gm fat, 5 gm sat. fat, 15 mg cholestorol, 46 gm carbohydrates, 12 gm protein, 601 mg sodium, 13 gm fiber