Lentil Barley Stew

• 2 tablespoons olive oil
• 1 cup onion, coarsely chopped
• 2 cups carrots, diced or sliced
• 1 tablespoon garlic, minced
• 2 teaspoons ground cumin
• 1 cup dried lentils, rinsed
• 4 cups vegetable broth
• 28 ounces plum tomatoes, chopped with their juices
• 1 tablespoon brown sugar
• 1 cinnamon stick (about 3 inches long)
• 1/2 cup pearl barley, rinsed
• 1/2 cup flat leaf parsley, chopped
• salt and pepper, to taste

1. Heat the oil in a large, heavy pot over medium-low heat.
2. Add the onions and carrots; cook, stirring occasionally, for about 8 minutes.
3. Add the garlic and cook for 2 more minutes.
4. Add the cumin and cook for 1 more minute.
5. Add the lentils, broth, tomatoes with juices, brown sugar and cinnamon stick.
6. Bring to a boil, reduce heat slightly and cook for 5 minutes, partially covered.
7. Add the barley, cover partially, and cook for 45 minutes, stirring occasionally.
8. Stir in the parsley and season to taste with salt and pepper.

olive oil, onion, carrots, garlic, ground cumin, dried lentils, vegetable broth, tomatoes, brown sugar, cinnamon, pearl barley, flat leaf parsley, salt

Taken from www.food.com/recipe/lentil-barley-stew-116045 (may not work)