I find cooking in the fall and winter so much easier than spring and summer. Maybe it’s just more simple to put the basics together like potatoes, tomatoes, carrots, celery along with spices into a pot and let the flavours cook together to make a simple, yet tasty stew.
When I tell people that I eat only whole and plant-based foods, there seems to be a stigma attached to it (other whole food eaters get it) that the food is tasteless and boring. This couldn’t be farther from the truth. In fact, I eat more of a variety of food now than I ever did in my life. When you eat whole foods, you gain a lot of nutrient dense foods into your daily eating regime and it’s amazing how many different types of vegetables, grains, starches, and legumes are out there that you never heard of before. Your palate completely changes.
Nothing beats going out for a hike on a cool autumn day to then come home to a tasty and nutritious stew. I love to experiment with different ingredients to create a variety of recipes for soups and stews. They don’t always turn out the way I want but when they do, I feel like I hit the jackpot.
This recipe that I’m sharing with you today is actually one of my favourite top 3 stews. I can’t believe how well it turned out. It’s not only delicious but filling. I made it for our Thanksgiving dinner and I had to make it again tonight for dinner.
The first time I made this recipe, I used ½ cup each of lentils and barley. Tonight I used ¾ cup of each to thicken the stew. You might have to add a little more vegetable broth if you find it too thick.
• 1⁄2 – ¾ cup brown lentils
• 1⁄2 – ¾ cup pot barley
• 8 ounces sliced mushrooms
• 2 stalks celery, diced
• 3 carrots peeled and chopped
• 1 yellow onion diced
• 4 garlic cloves minced
• 3 cups diced tomatoes with liquid
• 5 cups vegetable broth
• 1⁄2 cup full bodied red wine
• 1-2 tbsp vegan Worcestershire
• 2 bay leaves
• 1 tsp thyme
• ¼ cup vegetable broth
• 1 tsp oregano
• salt & pepper to taste
1. In a large pot, heat ¼ cup of vegetable broth over medium heat.
2. Add the onion, celery, garlic, and carrots, and saute for five minutes. Add the mushrooms, thyme, oregano, and salt and pepper to taste. Let it cook for 1 more minute.
3. Add the red wine and Worcestershire sauce and turn the heat to high until it boils. Cook for 5-7 minutes until the wine reduces by half.
4. Add the vegetable broth, tomatoes, and bay leaves and stir.
5. Add the lentils and barley and bring to a boil. Simmer on low for 1 hour.
6. Season with salt and pepper.
Eat Clean & Live Green!
Your Compassionate Coach,