Lentil and Barley Stew

Lentil and Barley Stew

This recipe can be made on the stove top or in an Instant Pot!


  • 1 onion, chopped
  • 4 ribs celery, chopped
  • 2 large carrot, peeled and shredded or cubed
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups water (or veggie broth)
  • 1 cup dried lentils
  • 2/3 cup pearled barley (can also use brown rice)
  • 1 teaspoon miso (optional)
  • 1/4 teaspoon dried rosemary (1/2 teaspoon if making in a pressure cooker)
  • Freshly ground pepper


For stove top:

  1.  Heat a small amount of water or vegetable broth in a large heavy saucepan over medium-high heat. Add onion; cook, stirring until tender, 3-5 minutes. Add celery; cook until softened, 5 minutes.
  2. Add crushed tomatoes, water, lentils, barley, miso (if using), rosemary, and pepper to taste. Heat to a boil; reduce heat to simmer. Cover; simmer over low heat, stirring occasionally, until the barely and lentils are almost tender, 25 minutes. Add carrots; cook until the barley and lentils are tender, 5 minutes.

For Instant Pot:

  1. Dump everything in and stir.
  2. Hit the manual button and time it for 20 minutes.
  3. Allow it to come down naturally (not quick release).


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