Our New Year’s resolution of not eating meat during the week has gone really well so far. There’s only been 2 or 3 days when we’ll been naughty and fallen prey to the lure of a tiny sausage. As I mentioned on an earlier post, salads get old really quickly, so part of our success so far has been due to the fact that we have spent a bit more effort than we have in the past preparing all our veg.
- 2 onions
- 2 garlic cloves
- 3 celery stalks
- 3 carrots
- 3 leeks
- 1 litre vegetable stock
- 100 g lentils
- 150 g pearl barley
- 2 teaspoons of dried sage
- large handful of sugar snap peas
- salt and pepper to taste
- 3 tablespoons parsley (to garnish)
- Preheat the oven to 180 C. In a large oven-proof pot, add the onions, carrots and celery. Pour in the stock and bring to a boil. Add in the garlic, leeks, pearl barley, sage, green lentils and sugar snap peas. Stir together.
- Transfer to the oven and cook for 1 hour or until the vegetables are soft. Add salt and pepper to taste and garnish with parsley.
Now as much as I loved this stew, I would be more than happy to see the stew season well and truly behind us. Come on spring!