It doesn't get much healthier or heartier than this protein-packed lentil and barley stew with carrots and kale. For those that don't know, barley is a grain, similar to a pearly couscous. It's thicker and higher in protein than rice and it's great for soups and stews. You'll find it by the bags of rice, beans and lentils.
Lentils- 1 cup
Barley- 1 cup
Red Skin Potatoes- 6 medium or 8 small, cubed
Carrots- 2, chopped or 1 bag of sliced
Kale- 1/2 bunch, chopped
Vegetable Broth/Water- 6-7 cups (or more as needed)
Light Sodium Soy Sauce- 2 tbsp.
Onion- 1, chopped
Garlic- 3-4 cloves, minced
In large pot, saute onion in a drizzle of olive oil for about 4 minutes, then add garlic.
Once both are tender, add in about 5 cups of vegetable broth, lentils & barley. Cook about 7 minutes covered. (I chop potatoes while they're cooking.)
Add potatoes & carrots. Season with salt & pepper. Simmer on medium heat until everything is tender, (add more broth/water as needed).
Add kale and soy sauce and stir. (All broth should be absorbed once cooked.)