Barley-Lentil Stew

Yield: Serves 4-6


  • 1/4 C. (55 g) butter or oil
  • 1 large stalk celery, chopped
  • 1 medium onion, chopped
  • 1 small carrot, grated or finely chopped
  • 8 C. (2 liters) water (or 6 C./1.5 liters water and 2 C./500 ml canned chopped tomatoes)
  • 3/4 C. (175 g) barley or brown rice
  • 3/4 C. (175 g) dry lentils
  • 4-6 bouillon cubes
  • 1/2 tsp. rosemary, crushed
  • 1/2 tsp. garlic salt


  1. In a large saucepan, saute the celery,onion and carrots in butter. Add the remaining ingredients and simmer 45-60 minutes.
  2. This is a very flexible recipe. I've sometimes used fennel instead of celery, often more carrots, or even added spinach or other dark, green leafy vegetables.
  3. This stew tastes even better the second day! The starch from the barley thickens the broth and the flavors blend overnight.

This recipe is on Page 47 of O Taste & See Some More!

Step-by-Step Instructions


  1. 1-8-2021

    Love love love this. Just had it for lunch today. I always make it with the tomatoes option. Wonderful! My kids eat it up too!

    • 1-10-2020

      I made a big pot this week which Nathan and I enjoyed. Cooler weather calls for soup and this one is a winner. I too make it with the added tomatoes

  2. 2-8-2021

    Hi Debbie, we have a few mutual friends…one of whom gave your O Taste & See Some More cookbook to me as a gift. I use it a LOT. Just wanted to comment that this soup is my three-year-old son’s absolute favorite. He gobbles it up by the bowl full, sometimes having three servings for one meal!

    • 2-8-2021

      Now I’m laughing. I thought I had posted on this before, but I didn’t realize this was a different post! So, you have two comments about my son loving this soup…I guess that just shows how much he loves it! 🙂

    • 2-8-2021

      Jana, I’m so glad to know your son likes it to much! My Good Husband still asks for it often too!

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