Lentil And Barley Stew

• 1 Tbs butter, plus 2 Tbs olive oil
• 1 medium sweet onion - chopped
• 6 garlic cloves - diced
• 4 medium carrots - sliced
• 1 heaping cup mushrooms - sliced
• 6 cups vegetable stock
• (I use 2 Tbs "Better Than Bouillion" in 6 cups boiling water)
• 3/4 cup lentils
• 3/4 cup pearled barley
• 28 oz can crushed tomatoes
• 1/4 scant tsp red pepper flakes
• 1 tsp oregano or italian herb blend
• salt
• pepper

1. Heat butter and olive oil in a large pot. Saute onions, garlic, carrots, and pepper flakes until onions are translucent. Add mushrooms and continue saute until mushrooms are how you like them. Add vegetable stock and lentils. Bring to boil then reduce to simmer for 20 minutes. Add tomatoes, barley, and seasoning. Bring to light boil and reduce again to simmer for another 60 minutes. Add salt and pepper to taste.

butter, sweet onion, garlic, carrots, mushrooms, vegetable stock, bouillion, lentils, barley, tomatoes, red pepper, oregano, salt, pepper

Taken from www.epicurious.com/recipes/member/views/lentil-and-barley-stew-50118848 (may not work)