Southwest Barley Stew

A delicious hearty plant-based stew for those cold winter days!

Ingredients

• 1 cup chopped onion

• 1 garlic clove, minced

• 3 tbsp oil (olive, vegetable, grapeseed, or avocado)

• 2 quarts reduced sodium vegetable broth (for omnivores, it tastes just as good with chicken or beef broth)

• 2 cans (14.5 oz each) diced tomatoes, undrained

• 1 cup pearled barley (look for it near the bags of rice and beans)

• 1 cup lentils

• 1 can (4 oz) chopped green chili peppers (look for it in the 'international' section

• 1 tbsp chili powder (or to taste)

• 2 tsp cumin (or to taste)

• 1 tsp coriander (or to taste)

• 1/8 tsp cayenne (or to taste)

Method:

1. In a large pot, heat oil and cook onions and garlic until tender.

2. Add remaining ingredients and bring to a boil, then reduce heat and simmer until barley is tender (about 1 hour).

Nutrition facts based on (6) 2-cup servings: 280.8 calories, 3.1g fat (0.4g saturated), 0 mg cholesterol, 913.5mg sodium, 392.3mg potassium, 51.6 g carbohydrates (9.4g fiber, 2.9g sugar, no added sugar), 13.1g protein

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