Jacob's lentil stew with barley from Bob's Red Mill

 Barley from Bob's REd Mill was on an end cap at my favorite grocery store and I picked it up because of this recipe on the back.  It's very tasty!  Definitely worth making again.  Just looked it up and see it's based on ancient cooking which is pretty cool, and Jacob is THAT Jacob of the Bible, and this is THAT stew.  Different seasonings can be used such as sumac and hyssop.  Not sure it's worth trading my inheritance for (not that I have an inheritance, ha!) but definitely adding to the rotation.  Excellent fiber and protein and vegetables and nutrients and all that.  

Ingredients

• 2 Tbsp Oil
• 1 ½ cups Onion diced (about 1 large)
• 1 cup Carrot diced (about 2)
• ½ cup Celery diced (about 2 stalks)
• ½ tsp Garlic minced (about 1 clove) - or more 
• 2 cups Red Lentils
• ½ cup pearl barley 
• 1 ½ tsp Ground Cumin
• 1 tsp dried Parsley
• 1 Bay Leaf
• 8 cups Vegetable Broth (don't do less - I tried and it needed the full amount)
• ¼ cup Cilantro chopped
• 2 Tbsp Lemon Juice 

Instructions

1. Heat 2 tablespoon oil in a pot over medium heat. Add onion, carrot and celery and sauté until soft and beginning to caramelize, 7–10 minutes. Add garlic and sauté until fragrant, 1–2 minutes.
2. Add lentils and bulgur, cumin, parsley, bay leaf, vegetable broth and cilantro. Cover and bring to a boil; reduce heat and simmer until barley is soft, about 60 minutes (or less - it was good at 45 minutes, and it was burning on the bottom).
3. Remove from heat, discard bay leaf and finish with lemon juice.