Pumpkin, Barley, Lentil, Turkey Stew
It's cold in Arizona. Well, at least cold for Arizona. So what better way to warm up than to eat a stew that is going to stick to your bones, but is packed full of healthy benefits? Growing up, Mum often made barley stew... or at least stews with barley. I love it and it is so incredibly healthy for you. Barley water made into a refreshing drink is also very healthy for you, but that is for another post. The other oft-eaten legume in our home, was lentil. So these are two items that I have in my freezer at all times. As I pondered what to pair these this grain and legume with, I came across a large can of pureed pumpkin in my cupboard and a can of turkey chunks. Many people buy cans of pumpkin around the holiday time to make pies and soup with. I use it throughout the year in soups, curries, and even pumpkin muffins and loaves. It is a great and handy item to have in your pantry, and I suggest everyone keep a few cans in your pantry for as fast and healthy addition to what you are cooking. This dish is so easy to make and it does not take too long either. You can also add carrots, diced mushrooms, and baby spinach to the stew. If you add mushrooms and baby spinach, do so right towards the end before you turn off the heat so that the vegetables doesn't get overcooked. http://cookingwithleyla.blogspot.com/2011/01/pumpkin-barley-lentil-turkey-stew.html
Total Steps
7
Ingredients
13
Tools Needed
4
Ingredients
- 1 cup barley, washed
- 1/2 cup red lentils, washed
- 1 teaspoon ground cumin (heaped)
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon paprika
- 1/2 teaspoon turmeric
- 2 teaspoons chicken bouillon powder
- 2 tablespoons butter
- 1/2 can puree pumpkin (large)
- 1 can turkey chunks (liquid included)
- 6 cups water(optional)
- Salt(optional)
Instructions
Step 1
Melt butter in a pot. Add the washed barley and lentils, stirring well.
Step 2
Add the ground cumin, garlic powder, ground ginger, paprika, turmeric, and chicken bouillon powder, mixing very well.
Step 3
Add the pumpkin puree and enough water to make the puree smooth.
Step 4
Add the can of turkey, including its liquid, separating the turkey meat. Bring the stew to a boil, stirring often.
Step 5
Once boiling, reduce the heat to very low. Continue stirring often to prevent it from sticking to the bottom and burning.
Step 6
Throughout the cooking process, add more water as needed until all six cups are used and the barley is cooked through. The stew should be very thick by this time.
Step 7
Taste the stew and add salt if desired.