Barley Bowl

This is one of our favorite meals....


Ingredients:
1 onion, chopped
2 carrots, cut into sticks or sliced
1 large parsnip, sliced
1/2 a fennel, sliced
1 cup barley
4 cups stock
2/3 cup green beans, sliced (I put frozen peas)
200g canned corn

Method:
Saute onion, carrot, fennel and parsnip for 10 min. Stir in barley and stock. Bring to the boil, then cover and simmer gently for 40 min. Stir in green beans and corn and cook for a further 10-20 minutes.
*NOTE* I find if I soak the barley in the stock for about 30 minutes before cooking, I can cut down the cooking time considerably....

Lentil Bolognese

An easy family favorite...

Ingredients:
1 onion, finely chopped
1-2 cloves of garlic
2 carrots, grated
2 sticks of celery, chopped
2/3 cup red lentils
2 cups vegetable stock
1 400g can chopped tomato
tsp marjoram (plus any other herbs you wish, i.e. basil, oregano, thyme etc.)

Method:
Saute the onion, garlic, carrot, and celery for 15 minutes, until tender. Stir in lentils, stock, tomatoes, and herbs. Cook on low heat for 40 minutes, or until the lentils are soft. Serve with pasta, or in vegetarian lasagna.