Barley, Peas and Lentil Stew

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Barley, Peas and Lentil Stew

Barley, Peas and Lentil Stew
2 tbsp. extra virgin olive oil
1½ cups frozen pearl onions, thawed
1 cup sliced celery
1 cup sliced carrots
1 cup 1/4-inch diced parsnips
1 cup 1/4-inch diced butternut squash
1 (8.8- oz.) package Raley's Barley, Peas and Lentils
6 cups vegetable stock
1 tsp. dried thyme
3/4 tsp. garlic salt
Freshly ground pepper to taste

Prep: 20 minutes, Cook: 1 hour, Serves: 4

1. Heat oil in a large pot over medium-high heat. Add vegetables and cook, stirring frequently, for 15 minutes tolightly brown.

2. Add remaining ingredients to pot and bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Serve immediately. 

Nutritional Information:
356 calories, 11 g protein, 8 g total fat (1 g sat., 0 g trans), 58 g carbohydrate, 12 g fiber, 7 g sugar, 0 mg cholesterol, 1086 mg sodium, 8 points


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