Add carrots and cook 5 minutes longer, or until the barley and lentils are tender. This recipe is adapted from a 1971 edition of “The New York Times Natural Foods Cookbook” by Jean Hewitt.

To make the lentils: In a medium saucepan, heat the oil over medium-high heat and sauté the onion, ginger and garlic until the onion is translucent, about 2 minutes. Stir in the za'atar, red ...

Add broth, tomatoes, lentils, barley, Italian seasoning, and thyme. Bring to a boil. Reduce heat, cover pan and continue to boil gently for 35 – 45 minutes or until lentils and barley are tender.

So I suggest we celebrate this rainy day. Because at least we don’t have to wait for a snow plow to move our cars. Your recipe for the day: A cozy bowl of lentil and barley stew.

18 Lentil Soup and Stew Recipes to Make All Season Long From Indian dal to Italian stew, hearty, quick-cooking lentils make for a cozy, satisfying bowl.

Stir in tomatoes, water, lentils, barley, salt, pepper, and rosemary. Bring to a boil then lower heat to a simmer. Cover tightly and simmer for 25 minutes, stirring occasionally.

27 Recipes for That Bag of Lentils in Your Pantry From hardy green, black, and brown lentils to fall-apart red and yellow varieties, these little legumes make a great addition to all kinds of meals.

But the edge lentils have over their fellow legumes is that they cook from dried in a fraction of the time, which is a welcome bonus in our time-starved lives.

Lyla Lila’s Crispy Flounder with Lentils, Leeks and Blood Orange Craig Richards, chef-owner of Lyla Lila, sent these notes when he shared this recipe. “Green lentils, or the prized Italian ...