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Ingredients :
2 teaspoons canola oil
½ onion, chopped
3 cups water
1 green bell pepper, chopped
1 cup shredded carrot
1 cup cubed potato
1 cup corn kernels
½ cup chopped celery
½ cup chopped rutabaga
½ cup uncooked barley
¾ cup dry lentils
2 cups chopped arugula
1 teaspoon salt
Methods :
Step 1
Heat canola oil in a heavy pot or Dutch oven over medium-high heat. Cook and stir onion in hot oil until softened and translucent, about 5 minutes.
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Step 2
Stir in water, green bell pepper, carrot, potato, corn, celery, rutabaga, and barley; bring to a boil. Reduce heat to medium-low, cover, and simmer for 20 minutes.
Step 3
Stir in lentils. Continue to simmer until lentils and vegetables are tender, about 30 minutes more.
Step 4
Remove from heat. Stir in arugula and season with salt to serve.
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