Red-lentil barley stew from A Good Appetite at The New York Times by Melissa Clark

  • fennel
  • garlic
  • Show all ingredients...
  • Serves : 8

  • EYB Comments

    Can substitute garam masala for baharat spice mix, and chicken broth for vegetable broth.

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Notes about this recipe

  • Eat Your Books

    Can substitute garam masala for baharat spice mix, and chicken broth for vegetable broth.

  • babyfork on March 04, 2024

    A few minor adjustments. Instead of 2 leeks, I used 1 leek and 1 medium yellow onion. I diced 3 carrots, but they were giant Nantes carrots so I ended up with quite a lot of carrot. I had a big bulb of fennel, so probably had more than 2 cups chopped versus the 1 called for. But another NYT reviewer said it needed more fennel anyway. I also had some fresh ginger to use up, so I added that...probably about 2.5 tbsp minced. I used Dishoom garam masala. I had 1 quart of Good & Gather Organic No Salt Added Chicken Bone Broth and a 24 oz container of Roli Roti Butcher's Chicken Bone Broth, so I didn't add the full 2 quarts the recipe called for. But recipe says you can adjust the liquid depending on if you want it more or less soupy. I cooked for about 1 hour & 15 minutes and liked the thicker consistency. It was surprisingly spicy and I couldn't figure out where that was coming from. Maybe the ginger, but it was cooked for a long time & the garam masala isn't spicy. Otherwise, it was good.

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