1hGarden Lentil Bowls
A cozy garden lunch with tender lentils, barley, carrots, spinach, and tomatoes. Rustic, simple, and plant-based for a hearty midday bowl.
- Energy
- 323 calories per serving
- Protein
- 18.7 g per serving
- Carbs
- 67.7 g per serving
- Fat
- 0.8 g per serving
- Sodium
- 89 mg per serving
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Cook this recipe
- water-5 cups
- chopped spinach-4 cups
- diced carrots-2 cups
- sliced mushrooms-2 cups
- diced tomatoes-2 cups
- lentils-1 cup
- diced onion-1 cup
- sliced leeks-1 cup
- barley-0.5 cups
- chopped parsley-0.25 cups
- thyme-1 tsp
Rinse the lentils and barley, then dice the carrots, onion, and tomatoes, slice the leeks and mushrooms, and chop the spinach and parsley.
Keep the knife blade angled away from fingers while chopping and slicing.
Place the onion, leeks, carrots, mushrooms, and 1/2 cup water in a large pot over medium heat; cook for 6 to 8 minutes, stirring often, until the vegetables are softened and fragrant.
Stir in the lentils, barley, thyme, tomatoes, and remaining water; bring to a boil, then reduce to a gentle simmer.
Cover the pot partly and cook for 35 to 40 minutes, stirring occasionally, until the lentils and barley are tender and the mixture is thick and brothy.
Lift the lid away from your face and hands to avoid burns from hot steam.
Fold in the spinach and parsley; cook for 2 to 3 minutes until the spinach is wilted and bright green.
Let the bowls rest for 5 minutes, then serve warm as a simple Halfling garden lunch.
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