| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
6 |
Servings |
INGREDIENTS
| 2 |
c |
Coarsely chopped onions |
| 2 |
c |
Diced; (1/2 inch) carrots |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Ground cumin |
| 1 |
c |
Dried lentils; rinsed |
| 4 |
c |
Veggie broth; (FF, low-sodium) |
| 1 |
cn |
(28 oz) plum tomatoes; chopped, with own juices |
| 1 |
tb |
Brown sugar |
| 1 |
|
Cinnamon stick; (3 inches long) |
| 1/2 |
c |
Dried barley; rinsed |
| 1/2 |
c |
Chopped flat-leaf parsley |
|
|
Salt and freshly ground black pepper; to taste |
| 1/2 |
c |
Nonfat plain yogurt; for garnish |
INSTRUCTIONS
1. Saute onions and carrots in large, heavy pot over medium-low heat; cook
stirring occasionally, for 8 minutes. Add garlic and cook 2 minutes longer,
stirring. Add cumin and cook 1 minute longer.
2. Add lentils, broth, tomatoes with juices, brown sugar, and cinnamon
stick. Bring mixture to boil, reduce heat slightly and cook for 5 minutes,
partially covered. Add barley, cover partially, cook for 45 minutes,
stirring occasionally.
3. Stir in parsley and season to taste with salt and pepper. Serve in
shallow bowls with dollop of yogurt.
MY NOTES: The cinnamon adds great flavor! I forgot to add the parsley and
it tasted fine without. I didn't add extra salt or pepper because the broth
had enough and it seemed to have a zippy enough taste without it.
Posted to fatfree digest by "Bette Kindman-Koffler"
<bettek-k@worldnet.att.net> on Nov 16, 1998, converted by MM_Buster v2.0l.
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