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Print this Recipe    Lentil Barley Stew

Lentil and Barley Stew

2 oz brown lentils
2 oz pot barley
2 carrots finely sliced
1 medium onion, sliced
1 small tin tomatoes (250g/8 oz)
1 pint vegetable stock
1 1/2 dessertspoons hot paprika
1 dessertspoon miso or yeast extract

2 oz self raising flour
1 oz vegetable suet
pinch of salt
1 teaspoon mixed herbs
water to mix

Put all ingredients into a casserole dish except the miso or yeast
extract. Cook at 350 degrees fahrenheit for 1 1/2 hours (or use a
slow cooker). Add the miso / yeast extract.

Mix up the dumplings, and add as small walnut size balls to the
stew. Cook for a further 20-25 minutes (in slow cooker, turn up to
high, and cook for 1 hour).

Serves 2

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