Chef:  Vicki Brett-Gach
Makes: 10-12 servings
Prep Time: 20 minutes
Cook Time: 7 hours
Total Time: 7 hours and 20 minutes

 

 

 

Ingredients

  • 1 1/2 quarts vegetable broth
  • 1 large onion, diced
  • 1 c uncooked pearl barley, rinsed (not quick-cooking)
  • 3/4 c uncooked brown lentils
  • 8 small potatoes, peeled, and cut into 1-inch or 1 1/2-inch chunks
  • 1 1/2 c chopped carrots
  • 1 1/2 c chopped celery
  • 2 cloves garlic, minced
  • 3 to 4 T Liquid Aminos, tamari, or soy sauce
  • 1 t ground cumin
  • 2 t kosher salt (or to taste)
  • 3/4 t coarse ground black pepper (or to taste)

Directions

  1. Combine all ingredients in large (6- or 7-quart) slow cooker. 
  2. Cover and set to high for 7 hours, or until all vegetables are soft and tender. 
  3. Season if needed with additional salt and pepper, to taste.

VICKI BRETT-GACH:   Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

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