There’s something comforting about a pot of stew. When I was young my mum often made a lamb stew with barley in it. This is a meat free Monday version.
I think you need to be flexible when you make stew using the vegetables you find in season at the market. Today I found a nice cauliflower, some lovely asparagus, and sugar snap peas that I wanted to incorporate into my stew along with some other year round veggies.
I started by preparing all my veg and putting all the trimmings in a pot with boiling water, some salt and peppercorns and some herbs, bay leaves, dill and rosemary to make a stock. While the stock was simmering I fried a chopped onion in some olive oil, to this I added a few crushed cloves of garlic and some celery and fried it until it began to soften. Then I added a bowlful of chopped mushrooms. Then I added a chopped carrot, a handful of pear barley and two handfuls of brown lentils a couple of bay leaves, some rosemary and a teaspoon or Marmite. I poured in some of the stock and a glass of white wine (optional) ensuring that everything was well covered in liquid and put the lid on and simmered it for about 20 minutes. I added some more stock along with the cauliflower, cut into florets, and the asparagus stems. I cooked this for another 10 minutes or so before adding the sugar snap peas, the asparagus tips, some dill and freshly ground pepper and cooked it for another 10 minutes.
I served it with some mashed potatoes like my mum used to.