Just a quick plug for the new MPH book, Saving the Seasons: It looks gorgeous, scrumptious, and full of new ideas! If you're looking forward to learning how to put up food, I recommend a look into it!
87. Lentil-Barley Stew, pg. 107
Another rainy day, another soup.
I doubled this recipe to serve a crowd of 9 (just to be on the safe side), and we had plenty of leftovers. Pairs nicely with a salad, and I even pulled out Simply in Season to make Rhubarb Muffins (with rhubarb fresh from the garden!)
A quick few notes on what I did differently. Towards the end of the saute time, I added three cloves of minced garlic. Then, I added a few cubes of veggie bouillon with the water, and then didn't add either the salt or garlic salt. I actually used less water than what it called for, as the pan looked like it would overflow if I used the full amount -- I probably used about 10 cups instead of 12. Also, when I added the lentils, since I was using wheat berries instead of pearl barley, I went ahead and added the berries, since they take a little longer to cook. Other than that, I made the recipe as written. The smells that gradually filled the kitchen (alongside the cinnamony-muffins) were delightful! The meal was heartily eaten, and the stew was a hit!
Overall: 4 out of 5 Great for larger groups, and a solid meal even on its own.