rants & recipes

Ingredients:

• 1 onion
• 3+ cloves garlic
• 1 1/2 carrots
• 2 medium potatoes
• 2 Chinese eggplants
• 1 stalk celery
• 8 ounces mushrooms
• 1 zucchini
• 28 ounce can pear strip tomatoes
• ~ 1 tbsp Better Than Bullion Vegetable Bouillon
• ~ 2 tsp marmite
• salt, pepper to taste
• 1/4 cup whole wheat flour
• dash nutritional yeast
• dried parsley
• 1 cup barley
• 1 - 1 1/2 cup lentils
• dash oregano
• water
• olive oil
• 2 Rapunzel vegetable cubes

Instructions:

1. Rinse and soak barley and lentils about 6 hours before cooking.
2. Wash, dice all other vegetables, chop up tomatoes.
3. Add grains, vegetables,  tomatoes and olive oil to pot, nearly cover with water.
4. Bring to a boil, turn down to simmer and add salt, pepper, marmite, bouillons.
5. Simmer for about 20 minutes.
6. Make thick paste from flour, yeast, parsley, oregano and a little water. Stir into soup/stew, cook until thickened.
7. Stir this stew occasionally - more often if you're making this fairly thick - barley will try to stick to the pot bottom!
8. Cook for another 10 minutes or until the lentils and barley are done to taste.