SC Barley & Lentil Stew
2 small onions
2 cloves garlic
1.5 - 2 pints stock - see note above
2 bay leaves
2 sticks celery
1 large carrot / 2 smaller
0.5 cup pearl barley (approx 3oz/75g)
0.5 cup red lentils (approx 3.5oz/100g-ish)
Chop onions. Crush and finely chop garlic, add both to SC.Drain tin tomatoes - if ready chopped add pieces to SC, if whole ones slice into about 6 pieces each and add to SC.
Chop celery and carrot into small dice and add to SC.
Add barley and lentils, herbs and stock and cook on High, at least 4 hours.I cooked for 6 hours in the end which was a little too much - one edge was starting to stick. As mentioned this turned out pretty thick - adjust the amount of stock used to your preference.
All in all tasty, ideal for cold evenings, filling and very time frugal to make. You could add more veg as well - a good recipe to use up odds and ends in the cupboard and fridge.