Lentil, Barley, and Tofu Stew

serves 6     multiply recipehalfone and a halfdoubletriplequadruplequintuple     5 vegetable bullion     7 vegetable bullion     9 vegetable bullion

• Ingredients
• onions
• 1 garlic clove
• butter
• 2 vegetable bullion
• water
• dried green lentils
• dried basil
• dried oregano
• rosemary
• 1 firm tofu
• carrots
• quick-cooking barley
• 1 tomato
• Recipe
• In a large saucepan, cook onions and garlic in butter until tender. Press, drain, and cut tofu into 1-inch cubes. Brown in frying pan. Carefully stir in broth, water, lentils, basil, oregano, rosemary, and 1/4 tsp. pepper into saucepan with onions and garlic. Bring to a boil. Cover and simmer for 10 minutes. Add barley, stir, and simmer 10 minutes more. Stir in tofu and carrots. Cover and simmer for 20 minutes, until carrots are tender. Add undrained tomatoes and cook until heated through. Makes approx. 8 cups (6 main dish servings). Serving suggestion: with hot popovers.
• 1 cup onion (140g), chopped
• 1 garlic clove, minced
• 2 tbsps butter (28g)
• 2 vegetable bullion, 14-oz. cans broth
• 1³/₄ cups water (231g)
• ¹/₂ cup dried green lentils, rinsed and drained
• ¹/₂ tsp dried basil
• ¹/₄ tsp dried oregano
• ¹/₄ tsp rosemary
• 1 firm tofu, pkg., pressed, cubed, and browned
• 1¹/₂ cups carrots, sliced (3 medium)
• ¹/₂ cup quick-cooking barley
• 1 tomato, 14-oz. can, cut up