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Louise’s lentil, barley, ditalini, and porcini I created this one night after long cold walk at Wil Recipe

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This recipe for Louise’s lentil, barley, ditalini, and porcini I created this one night after long cold walk at Wil is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups lentils washed
Handful of pearl barley
Smaller handful of ditalini pasta
24 oz of good vegetable broth, all natural
2 onions chopped fine
4 cloves garlic chopped fine and mashed
Small handful parsley chopped fine
1 large carrot minced
2 small stalks celery minced
Small handful dried porcini mushrooms reconstituted in boiling water and chopped big, save broth
Salt and pepper grated fresh
Porcini mushroom cream or Porcini walnut cream (North End) – available from Italian grocers or from Sicily where I got mine.
Directions:
Directions:
Wash lentils and then add to large pot with vegetable broth, onions, garlic, celery and parsley. Bring to boil and cook for approximately 30 minutes. Add pearled barley after 30 minutes and cook another 40 minutes adding broth, or water, if needed. After the 40 minutes is up add the carrots and ditalini pasta, mushrooms and their broth, salt and pepper to taste and cook until pasta is al dente. This should not be a soup consistency but a thick stew like consistency. Serve hot with a teaspoon of the porcini cream on top…. Lentils should be soft, barley chewy, and the pasta al dente. It’s really good.

 

 

 

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