Carrot & Barley Stew

Mmm, nice autumnal gloop

Serving 2-3

1 large leek, sliced
3 carrots, thickly sliced
2-3 cloves garlic, chopped
6oz button mushrooms, whole
1-2 tbls olive oil
400g tin tomatoes
½ mug pearl barley
1 tsp dried herbs: thyme/basil/parsley
 soy sauce & pepper

Fry the leeks, carrot and garlic in oil for five minutes. Add mushrooms. After a minute or two, add barley, herbys and pepper. After a further minute, add tomatoes, soy sauce and 1-2 mugs water.

Cover and simmer for 1 hour, stirring occasionally, til the barley is cooked. Add more water if necessary. It should be a fairly thick consistency when finished.

Serve with salt and pepper, and some fresh herbs if you have any.

Good with jacket potato or Garlic Bread

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