Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Pearl barley 1 c Chopped zucchini (1 small)
6 c Water 1 c Chopped red bell pepper
Light vegetable oil spray -(1 medium pepper)
1 c Chopped onion (1 medium) 1 tb Chopped jalapeno pepper
1 1/2 c Scraped chopped carrot -(1 small pepper)
-(2 to 3 carrots) 1 c Scraped chopped celery
1 c Dried lentils -(2 medium stalks)
1 Bay leaf 1 c Chopped tomato (1 medium)
1/2 ts Grated fresh ginger 2 c Chopped mushrooms
1 tb Dried basil 6 Garlic cloves, peeled and
1 tb Dried thyme -minced
1 tb Dried oregano 2 tb Soy sauce, reduced sodium
3 c V8 juice, low-sodium 1/2 c Chopped fresh parsley

Combine the barley and 4 cups of water in a medium saucepan. Bring
to a boil over medium heat and cook for 5 minutes. Reduce the heat
to low and simmer for 30 minutes, then remove the pan from the heat.
Put a heavy stockpot over medium heat for about 1 minute. Spray it
twice with the vegetable oil. Add the onion and carrots. Saute,
stirring constantly, for 3 minutes. Stir in the lentils, bay leaf,
ginger, dried herbs, and remaining 2 cups water. Bring the mixture
to a boil, cover, and reduce the heat to low. Simmer for about 20
minutes, until the lentils are tender.
Add the V8 juice, zucchini, peppers, celery, and tomato to the pot.
Cook over low heat until the vegetables are tender, about 10 minutes.
Pour in the barley and its cooking liquid. Stir in the mushrooms,
garlic, and soy sauce. Cook for 10 minutes more to thicken the stew.
Garnish with the chopped parsley.

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